Make ahead vegetable lasagna

12 Servings

Ingredients

Quantity Ingredient
1 pack Frozen chopped spinach
Thawed/squeezed
1 Container Ricotta cheese
½ cup Parmesan cheese; grated
1 Egg
1½ teaspoon Italian seasoning
27½ ounce Jars Spaghetti sauce
14½ ounce Can Stewed tomatoes
4½ ounce Can Mushrooms
1 pack Lasagna noodles; uncooked
1 large Green pepper; cut in rings
1 pack Mozzarella cheese; shredded

Directions

Recipe by: Sue Klapper Preparation Time: 1:00 In a medium bowl, combine spinach, ricotta cheese, parmesan cheese, egg, and italian seasoning. In a second medium bowl, combine spaghetti sauce, tomatoes, and mushrooms. Place 1 cup sauce mixture in bottom of a greased 9 x 13 baking dish. Layer half of uncooked noodles over sauce. Spoon half of cheese mixture over noodles. Layer again with half of remaining suace and remaining noodles. Place remaining cheese mixture over noodles. Pour remaining sauce mixture over cheese mixture. Arrange green pepper rings on top. Sprinkle cheese over rings. Cover and refrigerate overnight to allow noodles to absorb liquids. To serve: Bake uncovered in a 350 oven 50 to 60 minutes or until noodles are tender and cheese is bubbly. Allow to stand about 15 minutes before serving. Source: Leisure Arts: Quick & Tasty Christmas Gifts.

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Nov 13, 1999

Related recipes