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Vegetarian Lasagna

A delicious, three "colored" vegetarian lasagna with spinach, ricotta and tomatoes. Follow the steps below, and you’ll be done in almost no time!

This 3 layer lasagna is both delicious and a quick supper too! Prep the ingredients in advance so that they are available immediately when you need them.

Serve the lasagna with a crisp green salad for a complete meal. You can freeze any leftovers.

Vegetarian Lasagna

Vegetarian Lasagna Recipe

Here's What You Need

  • 12 sheets of No-boil lasagna noodles

Tomato sauce:

  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 can chopped tomatoes
  • ½ vegetable broth cube
  • 2 Tbsp tomato paste
  • ½ tsp garlic powder
  • 2 tsp dried oregano

Spinach filling:

  • 2 cups frozen spinach
  • 1 package Greek Anthotyro or Ricotta cheese, about 1 cup.
  • 1 tsp marjoram
  • 1 Tbsp olive oil
  • ½ tsp salt

Cheese sauce:

  • 3 Tbsp olive oil
  • 3 Tbsp all purpose flour
  • 2 cups low fat milk
  • ½ tsp salt
  • Small dash of white pepper
  • ¼ tsp paprika powder
  • ½ cup shredded cheese

Here's What You Do

1. Set the oven to 220 C / 428 F. Lightly oil a Pyrex-form and place one layer of 4 lasagna sheets.

2. Thaw the frozen spinach in a non stick casserole on medium heat while stirring. (Don't drain).

Meanwhile make the tomato sauce:

3. Tomato sauce:

  • Heat the oil on medium heat in a sauce pan.
  • Add the onion and sauté until translucent.
  • Add the canned tomatoes, the broth cube, tomato paste, garlic and oregano.
  • Stir and cook 2 min.
  • Pour on the prepared pasta plates and add another layer of 4 lasagna sheets on top.

2. Add the ricotta (or anthotyro) to the now thawed spinach, marjoram, oil and salt. Mix together and spread the spinach mix on the lasagna. Add another layer of 4 lasagna sheets on top.

3. Cheese sauce:

  • Heat the oil in a sauce pan on medium heat, add the flour and stir.
  • Let cook until it starts to bubble a little.
  • Add milk, a little at a time and keep stirring. (Don’t let it burn in the bottom!)
  • When the sauce thickens, add salt, white pepper and paprika powder.
  • Take the white sauce off the heat, blend in the cheese and let it melt.

4. Pour the cheese sauce on top of the lasagna and bake it in the oven for 25-30 min. until bubbly and golden on top.

5. Let it stand to rest for at least 10 minutes before digging in. Enjoy!

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