My lovely cousin and food guru, Bridger, invited me over to her house for dinner after a wonderful Fall run (see above). Bridger has this amazing knack for creating healthy, delicious meals without a recipe or a lot of fancy ingredients. I felt it only necessary to share with you the dinner she treated me to tonight!This recipe was, in fact, from a cookbook. It was in a well-loved vegetarian cookbook...the kind that I could easily get lost in. Make this lasagna, cut it into smaller portions, and freeze it for an especially busy week. If you don't have the exact ingredients, improvise... That's what Bridger would do!
Guru's Vege Lasagna
1.5 qt of tomato sauce (any kind will do)
1.5 lbs spinach
1 onion
1-2 tbs olive oil
1-2 cloves garlic, minced
2 lbs ricotta
1/4 lb parmesan
3 eggs, beaten
salt/pepper
2-3 tbs fresh parsley, chopped
1/2 lb. mozzarella, grated
1 lb No-boil lasagna noodles
Oblong, oven safe dish and 2 square dishes
- Pre-heat the oven to 350 degrees
- Coarsely chop spinach
- Chop onion and saute lightly with minced garlic
- Combine in a bowl ricotta, parmesan, spinach, sauteed onions, and beaten eggs. Mix well.
- Season mixture with salt, pepper, and chopped parsley
- Arrange a layer of lasagna noodles in the bottom of the dish, spread a layer of ricotta cheese mixture, sprinkle with mozzarella, cover smoothly with tomato sauce.
- Repeat the layering once or twice more. Finish with a smooth layer of sauce regardless of the layer under.
- Cover the baking dish with aluminum foil, crimping the edges tightly.
- Bake lasagna at 350 degrees for 40 minutes, uncover and bake for an additional 10-15 minutes
- Serve with a leafy, green salad
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