33 lines
1.3 KiB
Markdown
33 lines
1.3 KiB
Markdown
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---
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title: Vegetarian Lasagne
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tags:
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- main
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- kosher
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- dairy
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- pareve
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---
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*Ingredients*:
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- 1 (16 ounce) carton ricotta cheese, part-skim recommended
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- 1 egg
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- 1/4 cup grated Parmesan cheese
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- 1/4 teaspoon garlic powder OR 1/2 teaspoon jarred garlic
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- 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
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- 1 jar spaghetti sauce + 1/4 cup white wine to rinse it
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- 9 uncooked lasagne noodles
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- 3 cups shredded part-skim mozzarella cheese
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*Directions*:
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#. Preheat the oven to 375 degrees.
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#. Pour sauce into medium bowl, then rinse jar with wine. Stir to combine.
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#. In another medium bowl, combine ricotta, egg, Parmesan, garlic powder and spinach. Mix well.
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#. Spread one third of the spaghetti sauce in the bottom of a 11" x 7" brownie pan.
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#. Cover with 3 uncooked lasagna noodles. Top with half the ricotta mixture and then sprinkle with 1 cup mozzarella.
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#. Spread with half the remaining spaghetti sauce.
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#. Top with another 3 noodles. Spread the rest of the ricotta mixture over the noodles and sprinkle with 1 cup mozzarella.
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#. Top with the last three noodles, then spread on the rest of the spaghetti sauce. Sprinkle the rest of the mozzarella on top.
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#. Cover with foil sprayed with cooking spray.
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#. Bake 45-50 minutes or until noodles are tender.
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#. Let stand 10 minutes before serving.
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