Don’t turn your nose up because there is no meat! Try it, you’ll like it! It’s best to put it together the night before you are going to cook it. It’s great for a dinner party because it is prepared and all you have to do is pop it in the oven! This will easily feed 8-10 people. I usually only make 1/2 the recipe in an 8 x 8 pan for 2 meals for 2 people.

Olive oil
1 large onion
3 cloves of garlic
1 (16 ounce) jar tomato sauce
1 can of chopped tomatoes
12 uncooked lasagna noodles
1 (15 ounce) container ricotta cheese
1 package of frozen spinach thawed
2 cups chopped raw vegetables (I suggest mushrooms, red peppers, zucchini)
1 (8 ounce) package mozzarella cheese
grated parmesan
Oregano, basil, salt pepper, parsley

Directions:

Saute the onion, garlic, and mushrooms (if used) in olive oil. When the onions are soft, add the can of tomatoes and the tomato sauce. In a separate bowl, combine the ricotta cheese and the spinach. Add salt and pepper to the ricotta mixture. Add the spices into the tomato mixture and the other vegetables that you have selected. Let some, of the liquid cook out, but not all (about 20 minutes)

Cook the lasagne noodles according to the package instructions. There are some that you do not need to cook before putting into the lasagne. These work just fine.

In a large 13 x 9 baking pan, put a little of the tomato sauce on the bottom, and then a layer of the noodles. Follow with a layer of the ricotta mixture, a layer of mozzarella and then half of the tomato sauce. Repeat with the noodles, ricotta, mozzarella, tomato mixture and end with a layer of noodles and a tiny bit of tomato sauce. Top with Parmesan. Cover with foil and put in fridge overnight.

In 425 degree oven bake for 45 minutes covered with the foil. Take off the foil for the last 15 minutes. Let stand 10-15 minutes after cooking so that it is more firm when you cut it. Enjoy!