Spinach Vegetable Lasagna

Lasagna is a flat shaped pasta and is origin of Italy. First time I heard lasagna from my kid. I was teaching him alphabet song and Lasagna was mentioned in the song. Then I tasted the spinach lasagna in an Italian restaurant and I loved it. I have tried twice and it came out well. Although it is time- consuming, the end result tempts us to try again. My elder kid loved the assembling part and he happily helped me. Please check below for step by step instructions and pictures for preparing Spinach Vegetable Lasagna.

Spinach Vegetable Lasagna Recipe Vegetarian Lasagna prepared with Spinach and vegetables. Preparation Time : 30 mins | Cooking Time : 50 mins | Yields : 12 Recipe Category: Breakfast Recipe Cuisine: Italian Author: Nithya Ingredients: Table 1 : Cooking Lasagna: Lasagna sheets : 12 sheets Salt : 1/2 tsp Olive Oil : For Spraying Shredded Mozzarella cheese : 1/2 cup Table 2: Vegetables in Pasta sauce Olive oil : 1 tbsp Finely chopped garlic : 2 tsp Onions : 1/2 cup Zucchini cubed : 1 cup Mushroom sliced : 1 Cup Pasta Sauce : 3 Cups Salt : As needed Freshly ground pepper : 1 tsp Italian seasoning : 1/2 tsp Table 3: Spinach Ricotta Cheese Mixture Spinach Tightly packed : 2 Cups Low fat Ricotta Cheese : 15 Oz Egg : 1 Salt : As needed Freshly ground pepper : 1 tsp Italian seasoning : 1/2 tsp Instructions: 1.Cooking Lasagna:  Cook pasta according to package directions. I used Barilla Lasagna. Boil around 6 quarts of water. Add 1/2 tsp of salt. Add pasta to boiling water. Cook uncovered stirring occasionally. Drain and keep the each lasagna sheet separately on sprayed pan or aluminium foil to prevent sticking. 2.Vegetables in Pasta sauce: Heat a large pan and add olive oil. Add finely chopped garlic and fry until it turns golden color. Add onions and fry till they turn translucent. Add zucchini and fry for 2 to 3 mins. Add mushroom and  followed by pasta sauce. Also add salt, finely ground pepper and Italian seasoning. Allow the vegetables to cook in medium flame until the sauce is bubbling. Don't thicken the sauce. Keep this ready. 3.Spinach Ricotta Cheese Mixture: Wash spinach 2 to 3 times to remove dirt. Heat a pan and cook spinach uncovered in medium flame. spinach leaves water and that will be enough for cooking spinach. Once all the water is absorbed, transfer spinach to chopping board. Roughly chop the spinach and transfer to mixing bowl. Add ricotta cheese, egg, salt, black pepper, Italian seasoning to the spinach and mix well. 4.Assembling: Preheat oven to 375 F / 190 C. Spray baking dish with olive oil. Spread 1/4 of pasta sauce in baking spray over the bottom of the baking dish. Cover with 4 lasagna noodles ( depending on the size you are using) top with 1/2 of spinach ricotta cheese mixture, Top with 1/4 of pasta sauce. Repeat the procedure to make one more layer (Covering with 4 noodles, topping with 1/2 of spinach ricotta cheese mixture and 1/4 of pasta sauce).  5.Lastly cover with last 4 lasagna noodles. Pour remaining 1/4 of pasta sauce on top. Cover the baking dish with aluminium foil and bake it in preheated oven for 20 mins. Remove the baking dish from oven, remove the foil cover and spread mozzarella cheese evenly. Continue baking for 10 mins. Remove from oven and let it rest for 5 mins. Spinach Vegetable Lasagna | Vegetarian Lasagna | Spinach Lasagna Tips: 1.The number of lasagna sheets depends on the dimension of baking dish. 2.Black pepper is added twice so adjust accordingly. 3.Adding zucchini and mushroom is optional. 4.At each layering Parmesan cheese can be spread.