Vegetable Lasagna
- Prep Time -
- Cook Time -
- Serves 8
Recipe Provided By: Martha Stewart
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1. Ingredients
- 1 (32 ounce) container whole-milk ricotta cheese
- 2 large eggs
- Salt and fresh ground pepper
- 2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed to remove excess moisture
- 6 cups store-bought or homemade tomato sauce
- 12 no-boil lasagna noodles
- 1 pound fontina cheese, shredded
Nutrition Info
Per Serving
- Calories: 595 kcal
- Carbohydrates: 49 g
- Dietary Fiber: 5 g
- Fat: 29 g
- Protein: 38 g
- Sugars: 10 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 400 degrees F. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
- Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
- Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.
Yield: 8 servings
3. Still Hungry?
This pasta dish is a perfect make-ahead meal. Prepare two; bake one now, and freeze the other for later. The recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). When baking lasagna that has been frozen, add 10 minutes to the cooking time.
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Vegetable Lasagna
d_turps - March 25, 2008 08:12:37 AM PSTOn my Vegetable Lasagna I use a basic White Sauce with butter fresh ground pepper and salt (sea salt) and for the vegetables I use Spinach, Fresh Carrots, Onions, Garlic. I cook all the vegetables separate 1st then drain water off. When Carrots are nice and soft I very gently mash them, to be able to spread through out the levels of noodles. It is really delicious! The family begs me to cook this often. I use Mozzarella Cheese and Rigotta cheese. To make a simple mix Take Rigotta 1-2 Eggs, salt and Fresh Ground pepper, Parsley, mix together. Then just follow your regular directions to make Lasagna..
Oh! Bread crumbs on top for that little crunchy taste.
ENJOY!!!1 of 1 found this review helpful.
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Something is missing!
amason1945 - March 19, 2008 03:10:29 PM PSTThis recipe looks GREAT on paper...........but something was definitley missing when cooked. If I ever made this again I would substitute a different vegetable for the spinach and wouldn't use the fontina cheese.........maybe a nice mozzarella or havarti would be better. Just didn't work for me.
0 of 1 found this review helpful.
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