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Recipe: Family Favorite Vegetarian Lasagna

AuthornewmmCategory, , , Cuisine, Cooking MethodDifficultyBeginner

Thank goodness for go-to recipes that can be featured over & over again at dinnertime! This simple & delish lasagna is a hit in our house & I’m sure it will be in yours too!

Family Favorite Vegetarian Lasagna recipe | MarlaMeridith.com
Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins
 1 package lasagna noodles, cook to package directions
 1 medium onion, diced
 2 cloves garlic, minced
 3 tablespoons olive oil
 1 jar + 1 cup ( 32 ounces/4 cups) favorite marinara or tomato sauce
 10 ounces frozen spinach
 16 ounces (2 cups) part skim ricotta cheese
 12 ounces (1 1/2 cups) low fat cottage cheese
 2 tablespoons chopped fresh Italian parsley
 salt & pepper to taste
 2 cups grated mozzarella cheese
 cooking spray
1

Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.

2

Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.

3

Add oil to a medium sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add this to the cheese mixture. Combine well.

4

Assemble the lasagna: Pour 1/2 of the jarred sauce into the pan. Layer on 5 noodles. Top with 1/2 of the cheese & spinach mixture. Repeat this: sauce, noodles, cheese. Top with another layer of 5 noodles. Top with the additional 1 cup of sauce & the mozzarella cheese.

5

Cover the lasagna in foil & bake for 20 minutes. Uncover & broil on low for 5 minutes. Cheese should be browned & bubbly.

6

Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

Ingredients

 1 package lasagna noodles, cook to package directions
 1 medium onion, diced
 2 cloves garlic, minced
 3 tablespoons olive oil
 1 jar + 1 cup ( 32 ounces/4 cups) favorite marinara or tomato sauce
 10 ounces frozen spinach
 16 ounces (2 cups) part skim ricotta cheese
 12 ounces (1 1/2 cups) low fat cottage cheese
 2 tablespoons chopped fresh Italian parsley
 salt & pepper to taste
 2 cups grated mozzarella cheese
 cooking spray

Directions

1

Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.

2

Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.

3

Add oil to a medium sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add this to the cheese mixture. Combine well.

4

Assemble the lasagna: Pour 1/2 of the jarred sauce into the pan. Layer on 5 noodles. Top with 1/2 of the cheese & spinach mixture. Repeat this: sauce, noodles, cheese. Top with another layer of 5 noodles. Top with the additional 1 cup of sauce & the mozzarella cheese.

5

Cover the lasagna in foil & bake for 20 minutes. Uncover & broil on low for 5 minutes. Cheese should be browned & bubbly.

6

Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.

Recipe: Family Favorite Vegetarian Lasagna

~ Marla Meridith

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