Vegetarian Lasagna Spinach Ricotta

Made from scratch lasagna noodles are thinner and more delicate than store bought and meld better with the sauces.

Vegetarian lasagna spinach ricotta.

Place down the first layer of lasagna sheets.
Top with 13 of the ricotta mixture for 3 layers then an additional 14 cup shredded mozzarella and 12 cup tomato sauce.
Saute onions and garlic.

Arrange and layer noodles meaty sauce ricotta and repeat.
Bake for 40 min until browned.
Spread 14 cup pasta sauce on the bottom of the prepared casserole dish.

Add crushed tomatoes season and cook for 15 min.
Once the spinach has drained and cooled stir into ricotta mixture.
Layer the lasagne as follows.

For the spinach and ricotta mix defrost the spinach in the microwave.
This easy vegan spinach lasagna is absolutely to die for.
Mix into the thawed spinach the ricotta cubed feta and parmesan.

Mix spinach ricotta cheese 12 cup mozzarella cheese egg nutmeg basil salt and black pepper in a bowl until thoroughly combined.
Pasta sauce on the bottom then lasagne sheet ricotta mix lasagne sheet vegetables minus the garlic cloves lasagne sheet ricotta mix lasagne sheet pasta sauce cheddar cheese.
The ultimate vegetarian lasagne is made with a quick homemade tomato sauce and even quicker besciamella cream sauce for layering with the rich spinach and ricotta filling.

Preheat oven to 3900f.
Top with noodles meaty sauce if theres any left if not use the rest of that jar of pasta and layer of vegan cheese.
Spread 14 cup of tomato sauce in greased baking dish.

Stir thoroughly and season with salt and pepper.
Mix with ricotta egg and parmesan.
Cover with aluminium foil and bake for 30 minutes covered then 15 minutes uncovered.