The weather has significantly changed today! Time to break out all my comfort food recipes and lasagna tops the list. I’m a huge fan of veggie lasagna and by using Mama Jess Garden Good you can really boost the veggie content. This recipe was adapted from a Martha Stewart recipe. I know her recipes can sometime be intimidating – but I promise that you won’t believe how easy this is to make. The no-boil noodles cut out a step and OH…the fontina cheese just makes it!
And maybe try my favorite trick for making two small 8×8 lasagnas instead of the 9×13? I bake one and freeze one. Then one hectic night, I can bake the frozen one a be rewarded by the fruits* of my labor!
*I should say ‘veggies’!
easy veggie lasagna
- 32 oz. ricotta cheese - part skim
- 1 egg white
- 1 egg
- coarse salt & ground pepper
- 2 packages (10 oz. each) frozen chopped organic spinach, thawed
- 2 jars mama jess garden good pasta sauce
- 12 no-boil lasagna noodles (8 oz.)
- 3 cups shredded fontina cheese
- 1 cup shredded mozzarella (part skim)
- preheat oven to 400 degrees. whisk together ricotta, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper. squeeze spinach to remove as much liquid as possible, and add to ricotta mixture. stir well.
- spread thin layer of garden good into bottom of 9x13 glass baking dish.
- arrange 4 noodles on top.
- spread one-third of the ricotta mixture over the noodles, followed by one-third of garden good, sprinkle with one-third of the fontina-mozzarella cheese mixture.
- repeat to make two more layers ending with cheese.
- at this point you can tightly wrap in plastic and freeze or cover with aluminum foil and bake 30 minutes.
- remove foil, continue baking until golden brown on top and sauce is bubbling (about 15 minutes more).
- let cool slightly before cutting into squares to serve.
mama jess http://mamajess.com/
eat your veggie,