Quick and Easy Vegetarian Lasagna

Now, I've tried a few different recipes for vegetarian lasagna, and I like them all for different reasons. I knew I had to try this one when I read the ingredients and it had hard boiled eggs in it. Talk about interesting! It's another one from the Home Ec teacher's Italian cookbook. I loved it, and so did Paul. And Paul's not usually a big fan of eggs, so that's saying something. The eggs and spinach gave it a very distinctive flavor.

Quick and Easy Vegetarian Lasagna


Ingredients:
1 jar spaghetti sauce with vegetables
1 package lasagna noodles, cooked*
1 package frozen chopped spinach (thawed and squeezed dry)
8 eggs, hard boiled and sliced
2 (5 oz) packages mozzarella cheese, sliced
1/2 c. Parmesan cheese

*I keep getting the lasagna noodles that you don't need to boil beforehand. They are way convenient; however, the top noodles always end up crunchy. I haven't figured out a way to make them soft. Let me know if you know of a way! Otherwise, if crunchy top noodles sound awful to you, you should probably use regular lasagna noodles.

Preheat oven to 350 degrees. Pour enough sauce to cover the bottom of an 11x13 baking dish. Line with one row of noodles. Top with a layer of sauce, spinach, eggs, and mozzarella cheese. Repeat layers two more times (three layers total). Finish with a layer of noodles, sauce, and Parmesan cheese. Bake for 30-35 minutes.