Lasagna Squares

Women's Auxiliary of Hebrew SeniorLife
lasagna square
lasagna square

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.

Makes 15 to 20 servings
1 medium onion, chopped
1/2 green pepper, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (28 oz.) can tomatoes
1 (6 oz.) can tomato paste
1/4 cup minced fresh parsley
1/2 teaspoon oregano
8 oz. lasagna noodles
1 (10 oz.) package frozen spinach
1 pound ricotta cheese
1 egg
3/4 cup grated Parmesan cheese
1 teaspoon salt (less)
1/4 teaspoon pepper
8 oz. grated mozzarella cheese

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).