I have made this lasagna for years and have never written it down. It always gets rave reviews - especially from non-vegetarians. Although it is filling, there is so little fat that it doesn't "sit" in your stomach for long. Freezes well - just put it in the freezer prior to cooking and bake it on demand.
8-12 Lasagna Noodles
1 bunch spinach, frozen or fresh
3-4 carrots
1 large white onion (sweet is best)
8 oz. mushrooms
2-4 cloves garlic
1-2 T. butter or olive oil
2 - 28 oz. cans of tomatoes
1-3 t. basil
1-3 t. oregano
1 t. marjoram (opt)
1 can olives
12 oz. ricotta cheese
8-16 oz. mozarella cheese
1 cup parmesan cheese
Cook the lasagna noodles; drain and then set aside in a bowl or pan of water. Steam the spinach (if using frozen, just let it thaw), then place on a plate with paper towels underneath and let sit for 10 minutes. After 10 minutes, squeeze out the excess water and set aside. Shred the carrots, chop the onion, slice the mushrooms and crush the garlic. Saute the onions and garlic in the butter or olive oil for about 5 minutes. Add the carrots and mushrooms and saute on low for another 5 or 10 minutes, until the onions are translucent and the carrots have softened. Add the crushed canned tomatoes and basil, oregano and marjoram. Let simmer on low for 10 minutes. Set aside and let cool. Slice the olives and shred the mozzarella (if using fresh mozzarella, just slice it).
Assembly:
You can use a 9" x 9" pan or a 9" x 12" pan. Lay a layer of lasagna noodles, then layer small scoops of the ricotta cheese, trying to spread it out on the noodles. Lay the spinach on top of the ricotta, then spread the tomato sauce and sprinkle with olives. Top with shredded mozzarella. Repeat, criss-crossing the noodles with each layer. Top with parmesan cheese.
Bake at 350 degrees for 35-45 minutes.
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