I don’t anyone who is more obsessed with cheese than my younger sister. She absolutely loves cheese. I even spotted photographs of pizza piled with melting mozzarella or pasta just covered completely with thick layers of parmesan on her laptop. Sometimes I even remember her tapping on my shoulder and pointing at a picture of pizza on an ad asking me to cook it for her. Other signs of this cheesy obsession was her simple comment during a family meal of quesadilla: “Look at the cheese! Soooo good”. Unfortunately, being lactose intolerant has prevented me the luxury of sharing this enjoyment. However, just the summer before I left for college, we had small house party for the girls in our church where we promised a delicious feast. My sister had begged for a long time for lasagna and so we decided to surprise all of them with a vegetarian lasagna, of course with lots of cheese. Coming from a chinese household, my parents do not exactly share her love of this “rich and heavy” meal – as they would put it. My poor sister had to suffer through times of what she would deem as a “cheese famine” because our family simply did not understand her love for cheese. Well luckily this satisfied her deprivation. Not surprisingly, all the other girls shared her same obsession with cheese. Even I couldn’t stand it and ate a huge slice of this creamy, tomatoey deliciousness (with no regrets). Even now and then when I’m back home, the other girls and my sister would beg us to remake this delicious lasagna for them.
Adapted from AllRecipes
Ingredients – Makes 9″ x 13″ Pan
- 3 cups Ricotta
- 20 Lasagna Sheets (Ours were instant and didn’t need cooking beforehand)
- 1 cup grated Parmesan Cheese,
- 1 cup grated Mozzarella Cheese
- 3 cups Tomato sauce
- 1 egg
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Dried Basil
- 1 cup mushroom, sliced finely
- 1 onion, finely chopped
- 1 tbsp garlic, minced
- 600g Spinach (I had lots to use up so I added more)
- Chicken Broth
How to Make:
- Preheat Oven to 180C.
- If not using instant lasagna noodles, cook lasagna in salted boiling water for 8-10 minutes till al dente. Set aside.
- Mix ricotta, salt, pepper, basil, egg together.
- Saute onion, garlic, mushroom together until onion softens. Add in spinach and allow to wilt.
- Stir the mushroom mixture into the ricotta.
- In a 9″x 13″ pan, cover the bottom of the pan with 3 lasagna noodles + extra broken lasagna noodles. Layer 1/4 of the ricotta, mushroom, spinach mixture.
- Spoon over spreading 1/4 of the tomato sauce.
- Sprinkle some mozzarella and parmesan cheese.
- Repeat 3 more times.
- Cover the top with one last layer of lasagna noodles. Sprinkle lots of mozzarella and parmesan on top.
- Pour Chicken broth over lasagna until there is enough broth to cover the top.
- Bake with aluminium foil for 1 hour. (I didn’t and the lasagna looked perfectly fine still).