From Karen's Kitchen- Vegetable Lasagna

March 7, 2013
Vegetable Lasagna

Today is day two of being a Pescatarian.  A Pescatarian is a type of vegetarian that avoid animal meat  but will eat fish.  My inspiration for doing this?  My mom.  My mother is healthy, vibrant, beautiful and is excellent health.  She has been meatless (with the exception of fish) for 4 years. She enjoys all her holidays, brings her veggie burgers to family picnics and doesn't seem phased at all going without meat.  I am trying to eat this way to improve my health, eat cleaner, increase my fruits and vegetables. I have no idea how long I will be able to do this, but I'm giving it a try.  It's something I've wanted to do for a long time.

Ingredients:
1 Box of oven ready lasagna sheets
1 jar of Marinara
1 16 oz container of part skim Ricotta
2 cups of shredded Mozzarella
1 bag of frozen chopped Spinach (you can use any vegetable you want. I had Spinach.)
1 egg
Parmesan cheese
Preheat your oven to 350

To make the ricotta filling:  I put one container of Ricotta cheese in a bowl, 1 egg, and 1/2 cup of Parmesan cheese.  To that, I add a few shakes of Italian seasoning, salt and pepper.

 First I layer the bottom of the casserole dish with sauce

 Next I add 3 sheets of lasagna, and spoon ricotta mixture on top

 Then I place 3 more sheets of lasagna sheets

 Then I add more sauce

 Finally, I add a layer of ricotta, topped with spinach and shredded cheese

 Then I repeat each step until I am 3/4 of the way up the casserole.

Bake for 30 minutes covered with foil. 
Take foil off for the next 15 minutes
Let stand for 5 minutes.

Cheesy deliciousness!  Very satisfying too.
Recipe courtesy of my Mom!