make-ahead vegetable lasagna
Never watery due to refrigerating overnight.
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yield
12 serving(s)
prep time
45 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For make-ahead vegetable lasagna
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1-10 oz. pkgfrozen spinach, cooked and squeezed dry
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1-15 oz.container ricotta cheese
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1/2 cparmesan cheese, shredded
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1/2 cmozzarella cheese, shredded
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1egg, beaten
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1 tspitalian seasoning
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1-32 oz. jarspaghetti sauce
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1-14.5 oz. canpetite diced italian stewed tomatoes, undrained
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1-8oz. pkgsliced fresh mushrooms, sauteed (can also use canned)
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1-8 oz. pkglasagna noodles, uncooked
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1-8 oz. pkgmozzarella cheese
How To Make make-ahead vegetable lasagna
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1Combine spinach, ricotta, parmesan, mozzarella (1/2 cup), egg and Italian seasoning.
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2In a separate bowl, combine sauce, tomatoes and mushrooms.
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3Place 1 cup sauce in bottom of sprayed 13x9 baking dish.
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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.
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5Cover with foil and refrigerate overnight to absorb liquids.
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6Bake at 350 degrees for 1 1/2 hours. (Can remove from refrigerate ahead to warm up a little before baking.)
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7After it's been baking for an hour, remove foil and top with mozzarella for baking during the last half hour.
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8Let sit 10 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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