Barbara's Spinach Lasagna (Wombasagna)


Source: Barbara Pistrang

1 pkg. frozen spinach (or: 1 large diced eggplant diced and 1 large zucchini, diced)
1 medium onion, diced
1 15 oz. container ricotta cheese
2 eggs
2 quarts marinara sauce
4 cups shredded mozzarella cheese (divided)
½ cup grated parmesan cheese + 2 T grated parmesan cheese
1 9-oz package No Boil Lasagna noodles

Preheat oven to 375. In large skillet, saute onion. Add box of frozen spinach (or eggplant and zucchini) and saute until tender. Set aside.

In a medium bowl, combine ricotta cheese, eggs, 2 cups mozzarella cheese and ½ cup parmesan cheese.

Spray a 9x13 baking dish lightly with cooking spray.
Layer lasagna like this:

¾ cup marinara sauce
4 lasagna noodles (crosswise)
half of the ricotta mixture
half of the vegetable mixture
1 cup mozzerella chese
1 cup marinara sauce
4 lasagna noodles (crosswise)
half of the ricotta mixture
remaining vegetable mixture
1-1/2 cups marinara sauce
4 lasagna noodles (crosswise)
remaining marinara sauce (4-3/4 cups)
remaining mozzarella cheese
sprinkle 2 T grated parmesan cheese

Cover tightly with foil. Bake for 50 minutes. Uncover and bake and additional 10 minutes. Remove from oven and let stand 15 minutes before cutting.

Makes 8 large portions.