INGREDIENTS:
1 pack easy cook lasagna
For the Spinach layer:
15 oz can of Ricotta cheese
2 tbsp parmesan cheese
1 egg optional
2 cups frozen spinach thawed ( some parsley may also be added)
For the vegetable layer:
1 24oz bottle of Tomato sauce ( TJ spicy pepper marinara sauce)
Diced vegetables like carrots, mushrooms, red/green peppers – as needed, approx 1 cup
1 zucchini sliced lengthwise into thin flat strips – optional
1 large onion chopped fine
3-4 cloves garlic crushed
1 tbsp Oregano (fresh or dried)
Olive oil as needed
salt and pepper as needed
Grated Mozzarella – as needed
DIRECTIONS:
Stir fry onions, garlic in olive oil and save 1/3 of it for the ricotta mix
Add chopped vegetables and stir fry for few minutes.Add half of the tomato sauce.
Mix together ricotta, spinach, egg, parmesan cheese and 1/3rd of the fried onion/garlic mix, add salt and pepper
Mix in 1/2 cup of water or vegetable broth into the remaining tomato sauce to make it thin so that it can easily spread.
Add a thin layer of sauce at the bottom of a 9×13 pan, and then a layer of lasagna
Spread all of the Riccota spinach mix over the pasta
Add another layer of pasta
Spread the stir fried vegetables, some mozzarella cheese.
Add another layer ( optional ) of zucchini strips and remaining sauce so that all of the pasta/ vegetables are completely covered.
Cover tightly with a foil and bake at 375F for 1 hour.
Sprinkle mozzarella cheese at the very end, cut into 3 inch squares and serve hot.
CREDITS/NOTES:
A cool variation is to use Manicotti pasta or jumbo shells and stuff them with the ricotta mixture, Lay them flat (open side up ) in the tomato sauce and bake as above. Top with mozzarella cheese.