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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | cups (8 fl oz) | boiling water | 3 | cups | lasagna noodles (9 noodles needed) | 2 | tablespoons | olive oil, extra virgin | 10 | artichokes, medium | Artichokes | 1 | cups pieces | mushrooms, canned | 3 | teaspoons | Garlic | 2 | eggs | eggs, slightly beaten | 8 | ounces | ricotta cheese, fat free | 2 | Usda default (100 gm - 4 oz) | Sour cream, fat free | 1 | package (10 oz) | frozen Spinach, thawed and squeezed dry | 16 | ounces | spaghetti sauce, meatless, canned | 1/2 | cup, chopped | Peppers, sweet, red, raw, chopped |
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Steps
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Sequence
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Step
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| | 1 | Cook lasagna according to the package. 9 lasagna noodles will be needed. | | 2 | Sautee garlic, slice red peppers, mushrooms, and artichokes in Olive Oil until slightly brown. | | 3 | When the noodles are done drain, rinse off with cold water and drain again. | | 4 | Mix together the 2 eggs slightly beaten, sour cream, ricotta cheese, mozzarrella cheese and spinach until thoroughly mixed together. | | 5 | Add the peppers, garlic, mushrooms, and red peppers to the spinach mixture. | | 6 | In the pan cover the bottom with 1/2 of the meatless spaghetti sauce. | | 7 | Put down 3 lasagna noodles. | | 8 | Put 1/2 of the spinach mixture on top of the noodles. | | 9 | Layer with 3 lasagna noodles. | | 10 | Put the other 1/2 of the spinach mixture on top of the noodles. | | 11 | Add the last 3 lasgana noodles. | | 12 | Put the other 1/2 of the can of spaghetti on top. |
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