Ingrid's Vegetarian Lasagna

1. 1

   In the bottom of a 9 by 13-inch baking pan, spoon 1/2 cup of marinara sauce.

2. 2

   Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan.

3. 3

   Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices).

4. 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. 5

   Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese.

6. 6

   Top with Parmesan cheese and fresh basil.

7. 7

   Refrigerate the lasagna until ready to bake.

8. 8

   Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown.

9. 9

   Allow 15 minutes for the lasagna to set before cutting and serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.