Robin Butler's Recipe

Vegetarian Lasagne

Category: Vegetarian Entrees

Vegetarian Lasagne

1-1/2 to 2 quarts lasagna sauce
2 T olive oil
8-10 oz fresh spinach chopped
½ tsp salt
Freshly ground pepper
15-16 oz ricotta cheese
1 egg
Pinch of nutmeg
1 tsp chopped fresh mint (optional)
½ to ¾ lb lasagna noodles
1 lb mozzarella cheese, sliced
2 cups freshly grate Parmesan or Romano cheese

Heat oil in medium-size frying pan. Add spinach and sauté until lightly cooked. Season with salt and pepper. In mixing bowl, combine ricotta cheese with egg, nutmeg and mint. Add spinach and mix well. Assemble lasagna in large baking dish (at least 9x13 inches) First, spread olive oil over bottom to keep from sticking. Cover with thin layer of sauce. Arrange single layer of uncooked noodles over sauce. (do not cook noodles first) Cover with ½ of ricotta cheese mixture, then ½ of mozzarella cheese, and sprinkle with Parmesan cheese. Cover with more sauce. Repeat layers of noodles, ricotta, mozzarella and Parmesan cheese and sauce. Cover with final layer of noodles and thick layer of remaining sauce. Cover, and bake at 350 F for 1 hour. Spread with more Parmesan cheese, cover, and return to oven for 15 to 20 minutes. Turn off oven and let lasagna stand in oven 30-60 minutes before serving.
Put pan on baking sheet to avoid sauce spilling over into oven.