Ingrid's Vegetarian Lasagna
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
53
Sourness
43
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
In the bottom of a 9 by 13-inch baking pan, spoon 1/2 cup of marinara sauce
2
Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan
3
Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices)
4
Cover the eggplant with a layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of semolina lasagna and spread the lemon ricotta mixture evenly over the top
5
Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese
6
Top with Parmesan cheese and fresh basil
7
Refrigerate the lasagna until ready to bake
8
Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown
9
Allow 15 minutes for the lasagna to set before cutting and serving