Cutting out meat for one dinner a week actually adds up to quite a bit of savings in the long run. Carnivores live in my house so we don’t always do this, but we try.
This recipe is a great meatless Monday entrée and is quite filling. Plus, my dad gave the thumbs up on this one, and he literally cannot have a meal WITHOUT meat. He was so surprised that he didn’t even miss it with this dish!
P.S. This dish was a real time saver for me. I put it together and baked it in the morning, let it cool for quite some time and then put it in the fridge. We had a super busy night ahead of us and all I did was cut out some portions, heat them up in the microwave and served with a salad. Saved me lots of time in the evening.
- 2 cans (15 ounce) tomato sauce
- 1 can (15 ounce) diced tomatoes
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1/4 c. white wine (I used Chardonnay)
- 2 basil cubes (fresh or dried basil will work too)
- 1 tsp. salt
- 1/2 tsp. sugar
- 1 1/2 tsp. Italian seasoning
- Pepper (to taste)
- 1 container (15 ounce) ricotta cheese
- 1/4 c. grated parmesan cheese
- 2 1/2 c. shredded mozzarella
- 1 egg
- 1 package of frozen chopped spinach (10 ounce or half of a family sized bag), thawed and squeezed dry
- 1/8 tsp. ground nutmeg
- Pinch of salt and pepper
- 6 uncooked lasagna noodles
First, start off by making the marinara sauce. Heat olive oil in a large saucepan on medium. Add onions and sauté for a few minutes, then add chopped garlic. Pour wine into the pan and let cook for about 3 minutes. Then add the tomato sauce, diced tomatoes, and seasonings. Bring to a boil and then reduce to a simmer, for approximately 20 minutes. Turn off heat and set aside.
Preheat the oven to 350 degrees. In a bowl, mix together the ricotta, parmesan, 1 cup of the mozzarella, spinach, egg, nutmeg and salt and pepper. Set aside.
In a lasagna pan (the disposable ones are perfect) pour about a ladle full of sauce on the bottom of the pan. Lay three noodles side by side. Top with half of the cheese mixture and then a little less than half of the remaining sauce. Sprinkle with approximately 3/4 c. of the mozzarella. Add 3 more noodles, the remaining cheese mixture and pour the rest of the sauce over the top. (It will look like a lot of sauce) Top with the remaining mozzarella cheese.
Cover the pan with foil and bake for 45 minutes. Remove the foil and let cook for an additional 10 minutes. Take out of the oven and let sit for about 20 minutes before cutting into it and serving.
Best part of this is that if you’re using the disposable lasagna pan which I highly recommend, you can throw away the pan when it’s all gone. Who likes scrubbing a lasagna dish anyways?