Vegetarian (but decidedly not vegan!) Lasagna, just like ma still makes:

  • 10 oz frozen chopped spinach
  • a handful of parmesean cheese
  • 15 oz ricotta cheese
  • 16 oz mozarella cheese
  • 5 slices garlic
  • 2 cups milk
  • 1/4 cup butter
  • 1 tsp salt
  • 28 oz spaghetti sauce
  • Lasagna noodles
  • 1/4 cup flour
  • Chicken bullion
  • Saucepan
  • Large pot
  • Plate
  • Bowl
  • Rubber-headed spoon
  • Garlic press



  1. Spread some spaghetti sauce on the bottom
  2. Cover with a layer of noodles
  3. Add spinach/ricotta in small glops
  4. Spoon the white sauce over the spinach
  5. Sprinkle the mozarella generously
  6. Add a bit of sauce
  7. Add a thick layer of noodles
  8. Add all the spinach, then spoon all remaining white sauce
  9. Sprinkle mozarella, leaving a little
  10. Add a heap o' spaghetti sauce
  11. Use all the remaining noodles
  12. Pour over all the remaining spaghetti sauce
  13. Use the remaining mozarella and/or parmesean.

If you want to save pieces, do not cook them- cover them in tinfoil and stick 'em in the freezer. (Before you cook any saved pieces, allow 1 hour for them to defrost.)

Cook in oven for 1/2 hour. Let cool for another 1/2 hour if you like (I find it's easier on the palate)