Make-Ahead Vegetable Lasagna

RC :)

By
@rcrc

Never watery due to refrigerating overnight.


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Rating:

Comments:

Serves:

12

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1-10 oz. pkg
frozen spinach, cooked and squeezed dry
1-15 oz.
container ricotta cheese
1/2 c
parmesan cheese, shredded
1/2 c
mozzarella cheese, shredded
1
egg, beaten
1 tsp
italian seasoning
1-32 oz. jar(s)
spaghetti sauce
1-14.5 oz. can(s)
petite diced italian stewed tomatoes, undrained
1-8oz. pkg
sliced fresh mushrooms, sauteed (can also use canned)
1-8 oz. pkg
lasagna noodles, uncooked
1-8 oz. pkg
mozzarella cheese

Directions Step-By-Step

1
Combine spinach, ricotta, parmesan, mozzarella (1/2 cup), egg and Italian seasoning.
2
In a separate bowl, combine sauce, tomatoes and mushrooms.
3
Place 1 cup sauce in bottom of sprayed 13x9 baking dish.
4
Add a layer of uncooked lasagna noodles, half of the cheese mix, a third of the remaining sauce,a layer of uncooked lasagna noodles, half of the cheese mix, a third of the remaining sauce, a layer of noodles and remaining sauce on top. Be sure that all noodles are covered.
5
Cover with foil and refrigerate overnight to absorb liquids.
6
Bake at 350 degrees for 1 1/2 hours. (Can remove from refrigerate ahead to warm up a little before baking.)
7
After it's been baking for an hour, remove foil and top with mozzarella for baking during the last half hour.
8
Let sit 10 minutes before serving.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Hashtag: #lasagna