Vegetarian lasagna is a popular crowd-pleaser for a Shabbat lunch or dinner, and especially on Shavuot, when many Jews prepare and eat dairy foods – often cheesecake or blintzes – as a reminder of the sweetness of Torah, and also as a reminder that the Torah calls the land of Israel a land “flowing with milk and honey” (Exodus 3:8).
This a great make-ahead recipe, and it freezes well.
For the sauce
- Sauté onion, green pepper, garlic in oil and stir. Stir in tomatoes, tomato paste, parsley, oregano.
- Simmer uncovered for 20 minutes.
For the noodles and filling
- Cook noodles, drain. [Alternatively, use oven-ready lasagna noodles that don't require boiling.]
- Cook and drain spinach and combine with ricotta, egg, 1/4 cup Parmesan, salt, and pepper.
To assemble and bake
- Spoon 1/3 tomato sauce in bottom of greased 13" x 9" baking dish. Cover with 1/3 of the noodles, 1/3 spinach mixture, 1/2 mozzarella, and 1/4 cup Parmesan.
- Repeat layers, using 1/2 the remaining sauce and noodles, and all the filling. Top with the remaining noodles, sauce, cheeses.
- Bake at 350°F for 45 minutes. Let stand before cutting.
Reprinted with permission from Palate Pleasers by the former Women's Auxiliary of Hebrew SeniorLife (then Hebrew Rehabilitation Center for Aged in Boston).