Ingredients Jump to Instructions ↓

  1. 2 cups thinly sliced onion

  2. 1 cup shredded carrot

  3. 1 cup chopped celery

  4. 1/2 cup chopped green sweet pepper

  5. 2 cloves garlic, minced

  6. 2 Tbsp. extra-virgin olive oil

  7. 2 10-oz. pkg. frozen chopped spinach, thawed and well drained

  8. 1 15-oz. can tomato puree

  9. 2 tsp. Italian seasoning, crushed

  10. 1/2 tsp. salt

  11. 12 dried lasagna noodles

  12. 1 15-oz. carton ricotta cheese or 1 3/4 cups cottage cheese

  13. 2 eggs, beaten

  14. 1 cup chopped walnuts, toasted

  15. 1 lb. Gruyere or Swiss cheese, shredded (4 cups)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F. In 12-inch skillet cook onion, carrot, celery, sweet pepper, and garlic in olive oil 5 minutes or until tender. Stir in spinach. Cook and stir 1 minute. Stir in tomato puree, Italian seasoning and salt. Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside. For filing, in bowl combine ricotta cheese, eggs, and walnuts; set aside. Spread about 1/2 cup tomato sauce over bottom of 3-quart rectangle baking dish. Layer one-third of cooked noodles in dish, overlapping as needed. Spread with half the filling, 1 1/3 cups vegetable mixture, and 1 1/3 cups Gruyere cheese. Repeat layers. Top with remaining noodles. Spoon any remaining vegetable mixture over the noodles. Sprinkle any remaining cheese. Bake, covered, 45 minutes. Uncover ; bake 10 minutes more or until heated through. Let stand 10 minutes before serving.


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