Spinach lasagna recipe (Vegetarian - Eggless)

I tasted Lasagna / Lasagne only once. It was Mushroom lasagna and even I came to know that there is one dish called so only that day! Its from New York New York restaurant. But I have no idea if it had egg or no. I have never thought of trying it that at home. Firstly no idea about the recipe, next, the cheese it had. It looked very cheesy more than a pizza. But Aj had been asking me to make it for past few months. So I got lasagna sheets from fairprice when I go tthe bow tie pasta. But kept postponing. Last week I finally made it and it turned out delicious. I saw few recipes in the internet, but most of them had egg in it and had different combination of cheese which included parmesan. But these days I stopped consuming parmesan, also few recipes used either fresh lasagna pasta or the one which needs to get the pasta sheets cooked before baking. But I wanted to try with the no pre cook lasagna sheets. So came up with a simpler version with easily available ingredients. But referred here  to get an idea and for baking time.

Spinach Lasagna recipe

Recipe Cuisine: Italian  |  Recipe Category: Lunch/ Dinner
Prep Time: 10 mins    |  Cook time: 45 mins    |  Serves: 4

Ingredients

Lasagna sheets (no boil)	6
Pasta sauce	1 & 1/2 cups
Mozarella cheese, grated	1 & 1/2 cup
Paneer or cottage cheese	1/2 cup
Cream cheese	1/4 cup
Spinach, chopped	2 cups
Garlic	3 flakes, chopped
Black pepper	1 tsp
Ripe red chilli (optional)	1
Salt	As needed
Olive oil	1 tblsp

 

Method

1. In a pan, heat olive oil with finely chopped garlic over medium flame for 2 minutes. Add chopped spinach, salt and pepper (chopped chilli if adding) and fry until it reduces in volume.

2. Switch off the stove and let it cool while you pre heat oven at 190 deg C and keep paneer immersed in hot water. Once cooled down, place the spinach, 3/4 cup mozarella, cream cheese and well crumbled paneer.

3. Mix it well. In a oven safe dish (I used 10*6 inch rectangle oven safe glassware) first start with a thin spread of the pasta sauce.

4. Place the lasagna sheets without over lapping. Break it if it doesn’t fit and arrange as a single layer. Spread another layer of pasta sauce over it so that you cover all the lasagna sheets.

5. Now spread a layer of the spinach cheese mixture. Again cover it by arranging the lasagna sheets as before.

6. Now again spread pasta sauce, spinach mixture and again lasagna sheets.

7. Lastly finish it with pasta sauce layer and sprinkle the remaining 3/4 cup mozarella cheese.

8. Bake it with aluminium foil covered for 40 – 45 minutes at 190 deg C. Once done set the lasagna at least for 15 minutes before serving. Cut the sheets to get squares to serve.

Notes

• I used readymade pasta sauce. So you can buy this easily in stores to reduce your work. You can use any tomato based pasta sauce according to your taste.
• You can reduce or increase mozzarella cheese as per your taste.
• Covering with aluminium foil prevents over cooking of the cheese on the top, If not covered, it gets browned and burnt soon.
• If not using the no boil pasta, boil as per instructions given in the pack and then proceed with this recipe.

It’s a heavy and rich dish, so can be served in small servings along with other items like pizza, pasta etc. Perfect for get to-gathers,

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