Vegetarian Lasagna
This vegetarian lasagna is extremely easy to make and is delicious. A few years ago my brother bought his new girlfriend over for dinner and she was a vegetarian. I didn’t want to completely alter my menu, but I wanted to make her feel welcomed. This recipe is simple, with minimal ingredients, but tastes delicious and looks quite extravagant on the dinner table. Suffice it to say she is now my sister-in-law, and this dish has become a staple during the holidays. I hope it brings you the same joy as it did for my family and I.

Ingredients
25 to 26-ounces marinara sauce
14 ½ ounces tomatoes diced
8 to 9 ounces oven-ready whole wheat lasagna noodles
15 ounces ricotta cheesepartly skimmed
8 ouncesItalian or mozzarella cheese, blended or shredded
10 ounces frozen spinachchopped, defrosted, and thoroughly dried
1 cup of frozen crumbles

Directions
To begin your vegetarian lasagna you will first begin by combining the marinara sauce with the tomatoes. Make sure all the juices from the tomatoes are combined in as well.

Next, take your nonstick baking dish, this should be roughly six quarts and spray with cooking spray. Then spoon in one cup of the tomato sauce and mix in. Now that you’re prepared you can begin compiling your vegetarian lasagna. Begin by layering ¼ noodles over the sauce you have just placed at the bottom of your baking dish. Add ½ cup of the ricotta cheese on top and then the shredded cheese with the same measurement. Place half of the spinach mixture over and repeat layering the noodles and the cheese.

Note, during the process ensure you place a middle layer of the frozen crumbles in place of the spinach. You can place the baking dish into the oven and cook on low for 2 ½ to three hours till the noodles start to become tender, and then you’re done. Set aside for roughly 10 minutes before you begin slicing in.

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