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.
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.
This is one of the most popular zucchini recipes in our family.
My mom makes this for just about every family gathering.
I recommend this easy ratatouille recipe for one of those quick dinner ideas we need after a long day!
Quick List Ingredients:
1 eggplant
6 small zucchini
2 bell peppers
1 summer squash
4 large tomatoes
Ingredients:
- 1/2 cup vegetable oil
- 2 large onions, finely chopped
- 1/2 tsp. garlic salt (optional)
- 1 eggplant, diced in 1/2 in cubes
- 6 small zucchini, sliced
- 2 bell peppers, seeded and diced
- 1 summer squash, sliced
- 2 tsp. salt
- 1/2 cup minced parsley (optional)
- 4 large tomatoes cut in wedges or 1 can stewed tomatoes, drained
Directions:
- Heat 1/4 cup vegetable oil add onions and garlic and saute about 5 minutes.
- Stir in eggplant, zucchini, peppers, squash, salt and parsley.
- Add remaining vegetable oil to prevent sticking.
- Cover and simmer 30 minutes, stirring occasionally.
- Add tomatoes and cook on med heat for 15 minutes.
- Garnish with more tomatoes and parsley if desired.
Yield: 8 generous servings
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