Easy Vegetarian Spinach Lasagna

Made this for Recipe Group 12/7/12. I used a 9x9 dish and thought using 6 noodles would help since others said it was a little shy on sauce and/or ricotta. After boiling the noodles (whole wheat), I cut off the ends and used those for the middle layer and they fit perfectly. I ended up adding a splash of milk to the ricotta just to make it easier to spread and needed to double the sauce. I used my colander over the pasta to steam the spinach but it didn't get as done as I'd like so I could only mix half into the cheese blend and then split the rest between each layer. Overall this was pretty good with those two changes in amounts. If using all nine noodles I would need even more sauce and more filling. We got 4 servings with no sides and probably would have gotten 6 if we'd had something else on the table, even with 2/3 the pasta.

This is one of my kids favorites for taste and mine for simplicity. I keep 9 noodles but use use almost 2 jars or 1 family size jar of sauce (which I season up a bit to my taste). Plus I use 15 oz ricotta, the 2cup bag of mozzarella (1 cup for the mix and one cup to spread on top) and finally 2 boxes of frozen spinach, which I microwave and squeeze the moisture out of. It comes together super fast, feeds a large family, is vegetarian but filling, and I feel like all together, they are getting a pretty healthy meal out of it.

Read reviews and doubled the ricotta, sauce, egg and mozzarella. Used no-bake noodles and 2 (10oz) boxes of frozen chopped spinach; which I zapped in the micro 4 to 5 minutes (to save time and use less utensils) and also squeezed out all the liquid from the spinach. Baked in a 9x13 pan, covered, 30 minutes; uncovered and baked and additional 10 minutes. Let sit 10 to 15 minutes before serving. TURNED OUT GREAT.

I used no-cook rice lasagna noodles and cooked it covered for one hour, then allowed to sit for 15 minutes. It was sufficiently browned without baking uncovered, but I felt it needed more sauce so I heated up additional sauce to ladle over served pieces. I expect the change was necessary as the no-cook noodles most likely took up more moisture. In the future, before cooking I will pour 1/2 C. water along edges of pan before baking. Also during prep, I added a little more sauce than recipe called for (maybe about 1/4 C.) and a generous 1/2 C. of ricotta

Very simple and delicious lasagna! I made in a large casserole dish so I added more of everything, and rather than adding the spinach to the ricotta mixture, I steamed the spinach along with some squash and carrots, and added a layer of these 3 veggies on top of the ricotta mix layer. My usually carnivorous family loved it!

I doubled the ricotta, mozzarella and tomato sauce, used 1/2 cup parmesan with the ricotta and spinach, added 1/2 tsp garlic powder and used 12 oven ready lasagna noodles (to make a larger lasagna), then baked it at 350 degrees for 35 minutes ( covered with foil) , then continued to bake uncovered for 20-25 minutes more. It was delicious and everyone loved it!

I doubled the ricotta cheese and used 2 eggs instead of one. I also added sauted onion, green peppers, and mushrooms, along with a pinch of oregano and rosemary. I let it cook for 35 minutes covered and 30 minutes uncovered. It was so good. The leftovers were even better.

I started by sauteeing a small chopped onion and a chopped red bell pepper in olive oil until softened, then added 2 tsp minced garlic from a jar, salt, pepper, and about 2 pounds of fresh spinach (add slowly as spinach cooks down). Let the spinach cool before adding it to the cold ingredients. I used 1/2 cup ricotta and a 16-oz. container of cottage cheese. I also used oven-ready noodles. Rave reviews for our Meatless Meal, and the leftovers were frozen for later.

I decided this needed some more vegetable to bulk it up. I ended up adding onion, green and red pepper, mushrooms, zucchini, and yellow squash. I also used my own Italian seasoning blend on both the veggies and in the ricotta/spinach mix. I left out the nutmeg, because I'm not fond of it in a savory dish. I sautéed the veggies before adding them in, and I used oven-ready noodles, so the cooking time was a little shorter. I also used way more red sauce (no sugar added) and a lot more ricotta/spinach. Using the recipe amounts would have made very little, and I had 6 people to feed. Everyone loved the end result, even our picky eater (I made a section of the lasagna without spinach or mushrooms for them). It also works well as leftovers.

I tried with the exact same recipe and it was lacking the flavor. So second time I made it, I double up the filling and the sauce and used only 6 lasagna noodles, added some sundried tomatoes between the layers, served with some drizzled truffle oil and it tasted fantastic! To make it look more appealing to me, I divided the sauce in half and added spinach only in one layer, so every layer has different color when you cut it.

I made as directed except, I doubled the amount of filling and sauce and omitted the nutmeg because I thought I had some, but apparently did not. Also, since I don't have a steamer insert, I just rinsed the spinach well and put it in a large pot with a lid for about 3 minutes on high heat and squeezed the water out before adding to filling. I think the lasagna would definitely be a bit flat and sad with the amount of filling the recipe calls for, though it might be a decent option for those looking to cut calories. With the extra filling and sauce, it was quite tasty and easy to make. I didn't like it as well as my favorite traditional lasagna, but while this isn't exactly "diet food" it still is more diet friendly than the version I normally make that has much more cheese, in addition to all the meat. My dad who thinks food isn't worth eating if there's nothing that used to have a face in it, rated it as "better than I expected." Not the recipe I'd pull out for company, but a good solid option for when I want something a bit different. Next time I make it, I will try the nutmeg, add some salt and pepper to the spinach directly and make sure I taste the filling for seasoning before I add the egg.

Made this for my daughter and her family, they are vegetarian. The flavor was good, but I think the next time I make it I would add more marinara and perhaps some plant based “meat” to add to the flavor. On the plus side, my youngest granddaughter that doesn’t like lasagna, ate two helpings of it.

great, but breaks webvoyager evals

Quick, easy, and full of flavor.

It's great, you can add a lot more such as bell peppers, I use TVP. Texture vegetable protein. It's very cheap and healthy, I wonder if you can buy protein lasagna noodles? Probably by now. You do you.xoxo.

Easy to make and very delicious.

We all loved it!!

Delicious! I omitted the Parmesan cheese cuz I don’t like it and topped it with fresh slices of mozzarella it really elevated the dish. If you can use fresh instead of shredded on the top it makes a difference

Great recipe!! However I use a full 32oz container of ricotta. 8oz is not nearly enough, no italian would approve of it lol. I also add a table spoon of garlic powder to the ricotta mixture as we are garlic freaks in my household. But otherwise the nutmeg really makes this recipe unique. My BF loves it everytime I make it for him.

This recipe was great. I did add a little extra cheese to the top to cover it completely though. Also 25 minutes after covering might a been a little too much. I would recommend 20 minutes instead.