Homemade Vegetarian Lasagna


This recipe is insanely simple, and while it's definitely not vegan or along my usual dairy free diet lines, it;s a total comfort food meal.

It's a classic version that my mom used to make and one that I decided to make for a friend who recently had a baby.

What I Used:

  • 1 jar tomato sauce
  • 12 sheets of lasagna pasta
  • 15oz ricotta cheese
  • 1 cup shredded mozzarella
  • 1/2 cup grated parmesan
  • 1 package frozen spinach or sauteed and chilled fresh spinach

How To:

  1. In a large mixing bowl combine the 3 kinds of cheese along with the spinach. Note that if the spinach is frozen you should cook it per the package instructions and then remove as much water as possible.
  2. Cook the pasta per package instructions, probably for 9-10 minutes. Rinse with cold water.
  3. To assemble, first coat the bottom of the baking sheet with 1-2 large spoonfuls of the sauce to help keep from sticking.
  4. With each lasagna noodle, lay it out lengthwise and spread approximately 3 Tbsp of the cheese & spinach filling along the pasta noodle. Then roll it up and place it in the pan. I used a 9x13 pan and fit my 12 rollups perfectly. Top with the remaining sauce and an extra sprinkle of parmesan.
  5. To cook, just bake in the oven at 375 for about 30-40 minutes or until golden and bubbling. If you pop it in the fridge beforehand it will take a little longer to heat up.