VEGETABLE LASAGNA...SETTING THE TABLE FOR SPRING

Easter Sunday preparations are underway. I adore planning the table setting and the Easter dinner which seems to celebrate the Spring season with arms open wide. To me, this brings the family such warm memories of Easter spent traveling back to Jackson and having Easter egg hunts in Mother and Daddy's beautiful back yard. The azaleas were in full bloom in various shades of pink and rose. It seems this year, everyone is having somewhat of an endless winter, doesn't it? Even Pensacola has been hammered with cold rain storms. I did finally get the Spring wreath on the door....LOVE IT! Now how perfect is that?

Now, let's turn our attention to some inspirational tablescapes! I think I need to take a shopping trip for more bunnies. You can never have too many, don't you agree?

 

Need some inspiration for an easy weeknight dinner? I find myself preparing more vegetable dishes these days! They are lighter and so, so good for you!

 

 

VEGGIE LASAGNA

3 ¼ cups Ricotta Cheese
1 ½ cups fresh grated Parmesan cheese
2 boxes Frozen chopped spinach, drained
4 ½ cups chunky vegetable pasta sauce
1 box uncooked Lasagna noodles
2 ½ cups grated Gouda or Swiss cheese
⅛ tsp. Salt
⅛ tsp. pepper

 

Prepare a 13 x 9 x 2 Lasagna pan by spraying lightly with olive oil.
Set the pan aside until ready to use.
Gently blend the Ricotta and Parmesan cheese together, adding salt and pepper.
Now spread 1 cup of pasta sauce in Lasagna pan.
Place 3 Lasagna noodles on top of the sauce.
Spread 1 ¼ cups of Ricotta mixture on top of noodles in a light layer.
Place about ⅓ of spinach mixture on top of Ricotta mixture in spoonfuls.
Repeat the layers ending with 3 Lasagna noodles and the remaining sauce.
Preheat the oven to 350 degrees Fahrenheit.
Using Aluminum foil cover the Lasagna and bake for about 30 minutes.
Then remove the foil and sprinkle the grated Gouda or Swiss cheese on top.
Bake uncovered for an additional 15 minutes more.