Spinach Lasagna From Cabbages & Roses

The Fastest, Easiest and Most Delicious Lasagna Recipe Ever!

Spinach Lasagna recipe courtesy Debbie Nothaft, 'Cabbages and Roses' cookbook

This is the fastest, easiest and most delicious lasagna I've ever had. It calls for cheese, but it's very easy to make it vegan lasagna. Also try Presto Manifesto Vegan Lasagna.

Vegetarian Spinach Lasagna is ideal for feeding your non-veg family & friends - it's familiar, delicious, and filling, so they'll forget they're not eating meat.

Total Prep & Cook Time: 1 hr 45 min

Yield: 12 servings

Nutrition Data, 269g Serving: 400 cal, 48g carb, 13 g fat, 408mg sodium, 5g fiber, 22g protein, high in Vit A, K, Calcium, Selenium. Estimated glycemic load 28

Sauce Ingredients:

• Two 29 oz. cans tomato sauce
• One 12 oz can unsalted tomato paste
• 1 cup water
• 2 Tbsp olive oil
• 1 Tbsp dried basil
• 2 tsp dried oregano
• 2 tsp dried marjoram
• 1 tsp dried thyme leaves
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper

Sauce Preparation:

1. This makes about 7 cups of sauce, so you'll need a large saucepan
2. Heat oil on low (too hot will burn the herbs) and cook herbs a few minutes, to unleash the flavor
3. Add tomato sauce, tomato paste, water (rinse out cans with it), and simmer one half hour uncovered. Stir occasionally

Filling Ingredients:

• 12 uncooked lasagna noodles
• 1 10 oz pkg frozen chopped spinach, thawed, juicy
• OR equal quantity steamed fresh chopped spinach
• 2 cups part skim ricotta or cottage cheese
• 1 cup Parmesan cheese
• 3 cups grated part skim mozzarella or jack cheese
• Vegan version: 1 lb firm tofu crumbled, veggie cheese if desired

Lasagna Assembly:

1. Preheat the oven to 350 degrees
2. Assemble layers in the following order, spreading evenly:
3. 2 cups sauce
4. 4 noodles
5. Half the spinach, cottage or ricotta cheese, and mozzarella
6. 1/4 cup Parmesan
7. Repeat for the second layer
8. Press down gently on the noodles to level the layers
9. Add the last four noodles and level again
10. Add the rest of the sauce, and sprinkle 1/2 cup Parmesan evenly over the top
11. Bake covered for 45 - 60 minutes
12. If using aluminum foil, tent so it doesn't touch the sauce, so not to eat aluminum. Wash and recycle the foil
13. After removing from oven, let the lasagna set for 20 minutes before serving

Recipe Tips:

For vegan lasagna, substitute 1 lb firm crumbled tofu for the ricotta, and veggie cheese for the dairy. Originally the recipe called for 1/4 cup olive oil, which seemed excessive. We reduced it to 2 Tbsp.

Use a 9 x 12 or 10 x 14 glass or stainless steel pan, allow 30 minutes to simmer the sauce, 20 minutes assembly, and 45 - 60 minutes to bake.

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