This is a great lasagna recipe for one of those meatless meals tonight.
I love the classic lasagna dish full of ground beef and oodles of cheese but as we embraced a veggie lifestyle to include meatless substitutions my mom found this vegetarian lasagna recipe and we have enjoyed it much more than the traditional lasagna.
This spinach lasagna is so easy and full of flavor. For the meat eaters a pound of sausage can be included in if desired but our family prefers it prepared as it without any meat.
Spinach Lasagna
Serves: 8
Ingredients:
- 12 oz. lasagna noodles
- 10 oz. frozen spinach, chopped
- 1 jar Alfredo sauce
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 large egg
- 2 cups cheddar cheese, shredded
- 15 oz. cottage cheese
- 1/2 cup Parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
Directions:
Soak the lasagna noodles in hot water for 15 minutes. Meanwhile mix spinach, Alfredo sauce, salt and pepper in a bowl. In a separate bowl combine egg, cheddar cheese, cottage cheese and Parmesan cheese and mix well. Drain noodles. In an un-greased 13×9x2 inch baking dish layer a third of the spinach mixture, then noodles and finally cheese mixture and repeat layers twice. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 45 minutes. Let stand for 15 minutes before cutting.
**For those wanting to include meat, you can cook 1 lb of sausage then add into the spinach, Alfredo mixture and then follow the lasagna recipe as indicated above.
When I began preparing meatless meals to accommodate my son’s veggie diet, I found that the simplest way to create a meal for both him and the family was vegetarian casseroles. I could prepare the veggie casserole to suit my son and for the family include meat as a side dish.
Trying to find simple yet delicious easy vegetarian casseroles was difficult. I wanted ingredients that would benefit my son’s veggie diet but also appeal to the rest of the family.
If there were to many veggies, only Jackson would eat it. Many of the vegetarian casseroles I tried were to bland, we needed meatless recipes that were full of flavor.
A Vegetarian Friend of ours gave me a copy of this Vegetarian Casserole Recipe for Spanish Rice Frittata. It was just what I needed. It contain the important green veggie foods necessary for my sons diet along with the perfect blend of seasoning and spices.
I would recommend this Spanish Vegetable Dish to any vegetarian or those just looking for a simple healthy veggie recipe. It a great meatless meal on its own.
For the family like mine that feeds both types, let this be the meatless main dish and add your choice of cooked meat as a side dish.
Vegetarian Casseroles - Meatless Main Dishes
Credit: Vegetarian Friend Of Ours
Prep Time: 10 minutes
Bake Time: 30 minutes
Yield – 6 healthy generous servings
Meatless Ingredients:
- 1/2 cup finely chopped onion
- 2 tbsp. butter or margarine
- 1 1/2 cups spinach, drained, cooked and chopped
- 1/4 tsp garlic salt (optional)
- 3 cups cooked rice
- 1 1/2 cup grated cheese
- 4 eggs, slightly beaten
- 1/2 cup milk
- 2 tsp salt
- 1/4 tsp pepper
Directions:
- Saute onions and butter until tender.
- Add spinach, garlic salt, rice and 1/2 cup grated cheese and mix well.
- Combine eggs, milk, salt and pepper and stir into rice mixture.
- Pour into well buttered baking pan or casserole dish and top with remaining cheese.
- Bake at 350 degrees for 30 minutes or until set.
This is one of those great Spanish Casseroles you can use as a meatless main dish.
Cooking easy veggie meals is the best way to introduce your family to the taste of a new veggie food without the instant disapproving look my family had given me so many times.
Here is another great Vegetable Casserole you should try: Italian Noodle Bake – Easy Meatless Meals
As the mom of a veggie lover I know the importance of taste and texture in our meatless meals.
I have to work both sides when creating the perfect family meal to please both types of eaters.
My mom always made stuffed bell peppers loaded with meat and top with tons of cheese.
They tasted great but not as healthy as most would think.
I made her famous stuffed peppers recipe for years until I ran across this one.
Stuffed Peppers that are so simple but healthy as well!
I promise any veggie lover, vegan or vegetarian this is one great recipe you are going to love.
And to the blended family that feeds both…
this is a quick dinner idea your entire family will eat.
Yield: 6 servings
Ingredients:
- 6 large pepper’s (I use green bell peppers)
- 1 cup cooked rice
- 2 tbsp. chopped onion
- 1 cup soft bread
- 1 egg beaten
- 1 can tomato sauce
- salt and pepper
- catsup (optional)
- cheese (optional)
Directions:
Wash peppers, cut top and spoon out centers.
Mix remaining ingredients in bowl, set aside.
Parboil peppers 4 minutes.
Fill with rice mixture and pour catsup or cheese on top.
Bake at 375 degrees for 30 minutes.
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