Meatless Monday #12!! Can you believe that the first time I ever make lasagna, I make a vegetarian lasagna? Smelled amazing, tasted fantastic, and only took about 15 minutes to prepare.
2 containers (450g each) ricotta cheese
2 cups shredded mozzarella cheese (divided)
1/2 cup grated Parmesan cheese (divided)
1 package frozen chopped spinach, thawed and squeezed dry
1 envelope Lipton Recipe Secrets Vegetable Soup Mix
2 jars Ragu Old World Style Pasta Sauce
12 lasagna noodles, uncooked
1. Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, spinach and soup mix in a medium bowl; set aside.
2. Spread 1 cup pasta sauce in slow cooker. Layer in 4 lasagna noodles, broken to fit, then 1 cup pasta sauce and 1/2 of the ricotta mixture; repeat. Top with remaining 4 lasagna noodles and 2 cups pasta sauce. Reserve remaining pasta sauce.
3. Cook covered on low for 5 to 6 hours.
4. Sprinkle with remaining cheeses. Cover and cook an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.
I couldn’t find any vegetable soup mix so I used onion soup mix and it seemed to work out just fine. Although the recipe calls for Ragu pasta sauce, you can obviously substitute for your favorite or make your own homemade. I planned on trying some simple homemade sauce but in the end decided I wanted a quick and simple meal with the least work required so I went with the store bought sauce.
In order to avoid sticking, I made sure the walls of the slow cooker had a thin layer of pasta sauce. It was successful (but I’m not sure if it would have stuck had I not done it).
I have yet to try the leftovers but apparently this recipe tastes better the next day. I would say this lasagna was a success and my boyfriend liked it even though it didn’t have any meat! That’s a win in my book.