Vegetarian "Spinoccoli" Lasagna

"My wonderful sister-in-law, Taryn, has aptly named this recipe FOR me, after a pizza she had at Pizzaria Uno. This recipe is actually the lasagna I put together for my family's Christmas Eve Dinner in 2004. Please feel free to use "no-boil" lasagna noodles if you prefer. This recipe works with both kinds, just be sure to add a bit more tomato sauce for the no-boil."
 
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Ready In:
2hrs
Ingredients:
18
Serves:
12
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ingredients

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directions

  • Cook the lasagna noodles in boiling, salted water according to package directions and drain well.
  • Coat with a bit of olive oil to prevent from sticking.
  • In a large skillet, heat 2-4 tbsp olive oil over medium heat.
  • Add garlic, italian seasoning and crushed red pepper, if using, and cook for a minute or two.
  • Add onion and saute for about 5 minutes, or until softened.
  • Squeeze any excess water from the frozen spinach.
  • Add spinach and broccoli to the pan, and saute with the garlic and onions for another 5-7 minutes or until tender.
  • Season with salt and pepper to taste and set aside until ready to layer the lasagna.
  • In a mixing bowl, combine the ricotta and parsley.
  • Stir in the beaen eggs, parmesan or romano, and season with salt and pepper.
  • Coat the bottom of a 13 x 9 inch pan with about 1 cup of the tomato sauce.
  • Place 4 of the lasagna noodles lengthwise overlapping each other over the sauce.
  • Next, place 1/2 of the spinach/broccoli mixture over the noodles.
  • Then spoon 1/2 of the ricotta mixture over the vegetables and spread to all the edges with a spatula.
  • Grate some parmesan or romano over the ricotta layer, and sprinkle 1/2 of the shredded mozzarella over that.
  • Top the cheese layers with another cup of the tomato sauce.
  • Repeat with the next layer of noodles, vegetables, ricotta, grated cheese, mozzarella then sauce.
  • Top the last layer with noodles, the last cup of sauce, and shredded mozzarella and grated cheese.
  • tap the lasagna pan on the counter to force out any air bubbles.
  • Bake in a preheated 350 degree oven for 1 hour.
  • Remove from oven and let rest for about 30 minutes before serving.
  • Serve with extra tomato sauce and grated cheese.

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Reviews

  1. Awesome! We loved these! I did take a few liberties though. I didn't add onions because I put onions in my homemade sauce. I sauteed fresh spinach and broccoli. I left out the parsley. Finally, I mixed the cooked veggies with some cooked chicken (my honey doesn't think anything is a meal unless it has meat:) Oh and also, I used low fat ricotta and egg substitute instead of egg (we are trying to eat a little bit healthier). The only thing I would do differently is maybe steam the broccoli. It turned out a little crunchy for my taste. Overall, a great dish and I look forward to enjoying the leftovers this week. Made for My-3-Chefs 2009.
     
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