Vegetarian Lasagna

Noodles-add salt to water before it starts to boil Spinach-use as much or as little of the 10 oz as you want. A little goes a long way Sauce & Cheese-taste test along the way

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook noodles as directed on box. Drain and rinse with cold water when done.

Step 2

Pour oil into large pot on med heat. Add spinach and mushrooms to pot. Cook till spinach has all wilted.

Step 3

Add garlic and 1.5 jars sauce to pot and mix. Then add salt, pepper, and basil to taste. Cook 5 minuets, then turn off burner.

Step 4

In a large bowl, mix ricotta, 1.5 c mozzarella, garlic salt, and pepper. Mix in egg. Set in fridge for 15-20 minuets.

Step 5

Preheat oven to 350.

Step 6

In 9x13 baking dish, add a thin layer of plain pasta sauce.

Step 7

Add 3 cooked noodles to dish. Then spoon on cheese mixture and spread it to cover the noodles. Add 3 more cooked noodles on top of cheese.

Step 8

Spoon in sauce mixture and spread to cover. Add 3 more noodles. Repeat until the dish is full. Be generous in the layers.

Step 9

If you have extra of the sauce mix, pour it on top of the last noodle layer. Extra cheese mixture can be stuffed down the sides of the dish.

Step 10

If you had no extra sauce mixture, pour the plain pasta sauce on top of the last noodle layer. Spread it out to cover.

Step 11

Sprinkle mozzarella cheese on top of the dish. Cover with aluminum foil.

Step 12

Place baking dish on a baking sheet and place into preheated oven. Bake for 30 minutes.

Step 13

Remove foil and continue baking until a fork inserted in the center of the dish can poke through all the layers with only some resistance. About 15-25 minuets.