I have posted this recipe before, but this is my step by step version. This recipe is a classic and all time favorite in our house, and it was originally my mom's recipe.
While making a lasagna from scratch may seem daunting, it need to be. You can use any type of vegetables in your lasagna, just swap out about the same amount as I have here for the spinach. Of course you could also replace the vegetables with a vegetarian/vegan sausage or vegetarian meat product.
8 ounces lasagna noodles
15 ounce package ricotta cheese
2 cups shredded mozzarella cheese, divided
16 ounces frozen spinach, thawed and drained
1 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
12 ounces marinara sauce of choice
1/4 cup water (sorry, I forgot to include it in the photo)
The Prep Work
Preheat the oven to 350°. You will need aluminum foil and a 98x13 inch baking dish for this recipe
Boil the pasta for 12 minutes or until al dente
Combine the ricotta cheese, 1 cup of the shredded mozzarella cheese, eggs, spinach, and herbs/seasoning together in a medium sized bowl.
Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish
Top the sauce layer with three noodles
Spread 1/3 of the filling on top of the noodles
On top of the filling, add a layer of sauce
Repeat the layering
And repeat, again
Top with the last cup of shredded mozzarella cheese. Pour the 1/4 of water around the edges of the lasagna and top with aluminum foil. Bake for an hour.