This is my take on veggie lasagna (especially for those of you who are not feta cheese fans) – it’s all about the mozzarella cheese – YUM!
Prep Time: 20 minutes
Cook Time: 1 hour
- Vegetable cooking spray
- 9 cooked lasagna noodles
- 1 chopped yellow onion
- 10 chopped cloves of garlic
- A splash of vegetable broth
- 1 tablespoon of chopped fresh rosemary
- 16 oz of fresh spinach
- 3 tablespoons of butter
- 26 oz of roasted garlic tomato sauce
- 10 cups of shredded mozzarella cheese
Step 1 – Preheat oven to 350 degrees Fahrenheit. Spray a 13×9 inch baking dish with vegetable cooking spray
Step 2 – In a large skillet, melt butter and saute garlic and onions for about 3 minutes or until the onions are tender. Add spinach and saute until soft. Stir in the broth and rosemary and bring to a boil. Reduce heat and let simmer for 5 minutes. Lastly, stir in tomato sauce and turn off heat.
Step 3 – Line the bottom of the baking dish with 3 lasagna noodles, then spoon 1/3 of the spinach sauce on top of the noodles and finish by sprinkling 3 cups of mozzarella cheese. Repeat twice (noodles, spinach sauce and cheese). The top layer of cheese should be 4 cups (instead of 3 cups) of mozzarella cheese.
Step 4 – Place baking dish in oven and cook for 1 hour, uncovered. Let stand for 10 minutes before cutting to serve.