Make-Ahead Vegetable Lasagna

RC :)

By
@rcrc

Never watery due to refrigerating overnight.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

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

About this Recipe

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