make-ahead vegetable lasagna
Never watery due to refrigerating overnight.
prep time
45 Min
cook time
1 Hr 30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1-10 oz. package frozen spinach, cooked and squeezed dry
- 1-15 oz. - container ricotta cheese
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1 - egg, beaten
- 1 teaspoon italian seasoning
- 1-32 oz. jar spaghetti sauce
- 1-14.5 oz. can petite diced italian stewed tomatoes, undrained
- 1-8oz. package sliced fresh mushrooms, sauteed (can also use canned)
- 1-8 oz. package lasagna noodles, uncooked
- 1-8 oz. package mozzarella cheese
How To Make make-ahead vegetable lasagna
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Step 1Combine spinach, ricotta, parmesan, mozzarella (1/2 cup), egg and Italian seasoning.
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Step 2In a separate bowl, combine sauce, tomatoes and mushrooms.
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Step 3Place 1 cup sauce in bottom of sprayed 13x9 baking dish.
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Step 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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Step 5Cover with foil and refrigerate overnight to absorb liquids.
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Step 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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Step 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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Step 8Let sit 10 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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