Spinach Lasagna

A couple of my kids recently went a whole month of eating vegetarian.   We are not big meat-eaters anyway (especially red meat), so their experiment into vegetarianism actually ended up being an enjoyable challenge to find ways to eat meatless in a way that wouldn't scare off my more carnivorous husband.  :)   This spinach lasagna recipe from my friend Adelia had a wonderful flavor that made it so we never even missed the fact that there was no meat. Served up with some crusty French Peasant Bread and a Mixed Green Salad with Raspberry Dressing, it was a totally meat-free, but completely delicious meal! 

Click here for printable recipe.

The ingredients:

9 dried lasagna noodles
1 large onion, chopped
1 cup sliced fresh mushrooms
3 cloves garlic, minced
2  Tbs. butter
1 (7-oz.) jar roasted red sweet peppers, drained and chopped
1 (10-oz.) package frozen chopped spinach, thawed and well drained
1 (24-oz.) carton cottage or ricotta cheese
2 cups mozzarella cheese, shredded (plus more for top if desired)
2 cups feta cheese, crumbled
1/2 cup grated Parmesan cheese (for filling)
2 eggs, beaten
1 tsp. dried basil, crushed (I used 1/2 cup chopped fresh basil)
1/2 tsp. dried oregano
1/4 tsp. pepper
2 (29-oz.) jars meatless spaghetti sauce
1/2 grated Parmesan cheese (for topping)

Directions:  Cook lasagna noodles for 10-12 minutes or until tender but still firm.  Drain noodles, rinse with cold water.  Drain well.  Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter until tender, but not brown; stir in chopped sweet peppers.  Set aside.


Pat spinach dry with paper towels.  In a  medium bowl stir together spinach, ricotta cheese, mozzarella, feta, 1/2 cup Parmesan, eggs, basil, oregano, and black pepper. 

Stir sweet pepper mixture into spinach mixture. 


Spread 1/2 jar of the spaghetti sauce evenly in a 9x13-inch baking dish. 

Arrange 3 lasagna noodles over sauce.

Layer with half the sweet pepper-spinach mixture

and top with 1 cup of the spaghetti sauce. 

Repeat layers, ending with noodles.  Spoon remaining spaghetti sauce over the top (I did not need all of the remaining sauce).  

Sprinkle with 1/2 cup Parmesan cheese (I sprinkled some additional mozzarella cheese as well).

Bake COVERED, in a 375 degree oven for 20 minutes.

UNCOVER and bake an additional 10 minutes more or until heated through.

Let stand 10 minutes before serving.  Makes 10 servings.  Serve with crusty warm bread and a green salad. 

NOTE:  This also freezes well. 

Enjoy!