Make ahead vegetable lasagna
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen chopped spinach |
| Thawed/squeezed | ||
| 1 | Container Ricotta cheese | |
| ½ | cup | Parmesan cheese; grated |
| 1 | Egg | |
| 1½ | teaspoon | Italian seasoning |
| 27½ | ounce | Jars Spaghetti sauce |
| 14½ | ounce | Can Stewed tomatoes |
| 4½ | ounce | Can Mushrooms |
| 1 | pack | Lasagna noodles; uncooked |
| 1 | large | Green pepper; cut in rings |
| 1 | pack | Mozzarella cheese; shredded |
Directions
Recipe by: Sue Klapper Preparation Time: 1:00 In a medium bowl, combine spinach, ricotta cheese, parmesan cheese, egg, and italian seasoning. In a second medium bowl, combine spaghetti sauce, tomatoes, and mushrooms. Place 1 cup sauce mixture in bottom of a greased 9 x 13 baking dish. Layer half of uncooked noodles over sauce. Spoon half of cheese mixture over noodles. Layer again with half of remaining suace and remaining noodles. Place remaining cheese mixture over noodles. Pour remaining sauce mixture over cheese mixture. Arrange green pepper rings on top. Sprinkle cheese over rings. Cover and refrigerate overnight to allow noodles to absorb liquids. To serve: Bake uncovered in a 350 oven 50 to 60 minutes or until noodles are tender and cheese is bubbly. Allow to stand about 15 minutes before serving. Source: Leisure Arts: Quick & Tasty Christmas Gifts.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 13, 1999