Recipes Dream: Spinach Lasagna

A couple of my kids recently went a whole month of eating vegetarian. We are not big meat-eaters anyway (especially red meat), so their experiment into vegetarianism actually ended up being an enjoyable challenge to find ways to eat meatless in a way that wouldn't scare off my more carnivorous husband. :) This spinach lasagna recipe from my friend Adelia had a wonderful flavor that made it so we never even missed the fact that there was no meat. Served up with some crusty French Peasant Bread and a Mixed Green Salad with Raspberry Dressing, it was a totally meat-free, but completely delicious meal!

Click here for printable recipe.

The ingredients:

9 dried lasagna noodles
1 large onion, chopped
1 cup sliced fresh mushrooms
3 cloves garlic, minced
2 Tbs. butter
1 (7-oz.) jar roasted red sweet peppers, drained and chopped
1 (10-oz.) package frozen chopped spinach, thawed and well drained
1 (24-oz.) carton cottage or ricotta cheese
2 cups mozzarella cheese, shredded (plus more for top if desired)
2 cups feta cheese, crumbled
1/2 cup grated Parmesan cheese (for filling)
2 eggs, beaten
1 tsp. dried basil, crushed (I used 1/2 cup chopped fresh basil)
1/2 tsp. dried oregano
1/4 tsp. pepper
2 (29-oz.) jars meatless spaghetti sauce
1/2 grated Parmesan cheese (for topping)

Directions: Cook lasagna noodles for 10-12 minutes or until tender but still firm. Drain noodles, rinse with cold water. Drain well. Meanwhile, in a large skillet cook onion, mushrooms, and garlic in hot butter until tender, but not brown; stir in chopped sweet peppers. Set aside.

Pat spinach dry with paper towels. In a medium bowl stir together spinach, ricotta cheese, mozzarella, feta, 1/2 cup Parmesan, eggs, basil, oregano, and black pepper.