Vegetarian Lasagna Recipe with Caramelized Onions and Spinach

Ingredients:

Ricotta Filling:

1 15oz Fatfree Ricotta (I used Polly-O Brand or Vegan Substitute)

2 red roasted pepper slices- diced (I used peppers packed in oil)

1 tbsp dried basil (use fresh if you have it accessible!)

1-2 tsp dried italian seasoning

1 tbsp red crushed pepper (adapt to your spice level!)

coarse black pepper- few grinds

1 tbsp salt

Caramelized Onions:

1 large white onion- sliced into thin rainbows

3 cloves garlic- crushed and minced

1 tbsp red crushed pepper (or to taste!)

coarse black pepper- a couple of grinds

1 tsp salt

PAM organic olive oil flavor

1-2 tbsp Extra Virgin Olive Oil (try to utilize a good brand!)

Garlicky Spinach:

3 cups fresh baby spinach (or 1 package frozen spinach)

3 cloves garlic- thinly sliced

3-4 tbsp water

1 tsp salt

coarse black pepper- few grinds

PAM olive oil flavor

Remaining Ingredients:

9 lasagna sheets uncooked (I used Ronzoni Brand)

1 jar Rustic Vegetable Sauce (I used Williams & Sonoma)

1/4 cup fatfree Half & Half (I used Land-o-Lakes)

1 8oz package Reduced-fat Shredded Mozzarella (I used Sargento or Vegan Substitute)

1/2 shredded parmigiana (I used Sargento)

Method:

For the Ricotta Mixture:

1. In a small bowl mix every one of the ingredients together as well as set aside. It's best to allow it to be in advance, since the ingredients can mingle together and be really flavorful!

For the Onions:

1. In a medium-sized non-stick skillet spray with PAM and add oil, set over medium-low heat. Add garlic and saute for around 1 minute until fragrant and golden. Add sliced onions and saute for approximately 1 minute. Add each of the seasonings and saute. Set over low heat and saute until really soft, golden-brown and caramelized. This will take about 15 minutes. You want each of the onions being soft, not burnt, and sweet. Set aside when finished.

For the Spinach:

1. Spray the same non-stick skillet with PAM and hang over medium heat. Add garlic and saute until fragrant and golden about thirty seconds to at least one minute. Add spinach and cook down. After 1 minute add seasonings and sauteeing. After about 3-4 minutes, add 1-2 tbsp from the water and cook covered. Open, and check if your spinach is tender and garlicky. If it 's still not completely tender, add remaining tbsp of water and cook which has a lid until tender and garlicky. Once finished, set aside.

To layer:

1. Preheat oven 400 degrees. Spray a substantial rectangular oven-safe dish.
2. Stir the half & half while using sauce until creamy (I like to keep my sauce rustic and chunky, however, you can smooth it if you'd prefer!). Place 1/4 from the sauce around the bottom of the dish. Layer the dish with 3 lasagna sheets.
3. Place a hefty dollop of ricotta mixture on each sheet and coat each sheet evenly. Top each sheet using the spinach mixture, making certain each sheet posseses an equal amount.
4. Add the subsequent lasagna sheet layer. Add the rest of the ricotta mixture evenly onto each sheet. Top with caramelized onions, ensuring each sheet has an equal amount.
5. Top using the last lasagna sheets. Pour remaining sauce throughout the lasagna, making certain to pay for everything. The lasagna sheets are raw, so be sure to add enough water so its not dry along with the sheets have sufficient water in order to cook! Cover with foil and put inside the 400 degree oven about the middle rack. Bake for about 30-35 minutes.
6. Carefully uncover part from the lasagna and ultizing a fork, determine when the sheets are cooked (if your fork undergoes smoothly, without resistance, it's cooked!
7. Once the sheets are cooked through, remove from oven and uncover. Place all from the mozzarella and parmigiana cheese on tops, spreading evenly. Place back into the oven, uncovered and bake approximately 5-10 minutes until cheese is melted and bubbling.

8. Remove from oven and let stand for about 2-4 minutes. Using a knife and spatula cut a nice big square make with a serving dish. Serve with garlic bread and a dollop of pesto (if desired). try this recipes Enjoy!

Hi! I’m Carmina, also known as Nana. I love Diy projects, parties, crocheting, and traveling. In this blog I share patterns, recipes, Diy projects, pet tips, party ideas, and travel tips.