Ingredients

9 dried lasagna noodles

1 large chopped onion

4 cloves garlic, minced

2 tablespoons of butter or margarine

1 package of fresh spinach, chopped

1 package of fresh broccoli, chopped

1 15-ounce container of ricotta cheese 1 cup shredded mozzarella cheese

1 cup grated parmesan or Romano cheese, divided into two half cups

2 beaten eggs

1 teaspoon dried basil, crushed

1 teaspoon of dried oregano, crushed

1 30.5-ounce jar of meatless spaghetti sauce

1 3-quart rectangular baking dish

Preparation

  1. Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodle and rinse with cold water. Lay out noodles on a few plates so that they don’t stick to each other.
  2. In a large skillet cook onion, and garlic in hot margarine till tender but not brown. Set aside.
  3. Wash spinach and broccoli, pat dry. Coarsely chop spinach and broccoli.
  4. In large bowl stir together spinach, broccoli, ricotta cheese, mozzarella cheese, 1/2 cup parmesan or Romano cheese, eggs, basil, oregano, and a couple pinches of pepper.
  5. Spread just enough of the spaghetti sauce to cover the bottom of the baking dish. Arrange 3 lasagna noodles over sauce. Layer with 1/2 the spinach and broccoli mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spread remaining spaghetti sauce over top of noodles. Sprinkle the remaining 1/2 cup of parmesan or Romano cheese.
  6. Bake, covered, in a 325 degree oven for 20 minutes. Uncover and bake about 10 minutes more or till heated through. Let stand 10 minutes before serving. 8 people