Well, I'm not sure what Joey's recipe is, but I always use spinach in my lasagnas. If you are making a no meat lasagna, I would make a thickish tomato sauce, but also put some other veggies in it, like sauteed mushrooms & make even some small diced eggplant cubes (brown well first, you can also roast the small cubes of eggplant in the oven first w/ olive oil, salt & pepper.)

I always use thawed, frozen leaf spinach in my lasagnas. I usually use one bag per one big lasagna, but that is with meat sauce, you want to use a bit more. My recipe yields either one large lasaga or what I usually make is 3, 8-inch square pyrex baking dishes as I freeze mine for easy weekday dinners). Just use the thawed, uncooked,spinach like a layer on top of the tomato sauce layer. Remember that spinach will release moisture into your lasagna. The whole leaf frozen spinach seems to have less moisture than the chopped. Anyway, I just prefer it. I use no cook Barilla noodles and they likely take up some of that excess moisture. Remember to highly season your tomato-based sauce as the plain spinach will dilute some of the lasagna's seasonings. Whatever you do to wing it, I'm sure it will turn out tasty!

I just made it the other night (without veal) and it was killer!

Joey's Killer Lasagna

1 medium onion -- chopped
3 Tbl olive oil
1/2 Lb ground beef
1/2 Lb Italian sausage -- casings removed and
broken up
1/2 Lb ground veal
2 Clove garlic -- minced
4 ounces mushrooms -- chopped
15 ounces tomato sauce
12 ounces tomato paste
1/2 Cup dry red wine
1/2 Cup water
1 Tsp oregano -- leaves
1 Tsp basil crushed
1 Tsp salt
1/2 Tsp pepper
1/2 Tsp sugar
8 ounces mozzarella cheese -- thinly sliced
1 Lb Ricotta cheese
1/2 Cup Parmesan cheese
12 ounces lasagna noodles

Saute the chopped onion in the olive oil. Add and cook
the ground meats, starting with the sausage, then the
beef, then the veal.~

Add the garlic and mushrooms. Cook. Drain.

Add the tomato sauce, tomato paste, wine, water,
oregano, basil, salt, pepper, and sugar. Simmer
covered for 1-1/2 hours.

Cook the lasagna noodles while sauce is simmering. Use
10 to 16 pieces depending on the width of the noodles.
Drain, rinse, drain again.

Butter a 9 x 13-inch baking dish.~

Cover the bottom of the dish with a thin layer of the
sauce. Layer: 1/3 of the noodles, 1/3 of the sauce,
1/3 of the Ricotta cheese (in dollops), 1/3 of the
Mozzarella. Repeat twice more. Cover with the Parmesan
cheese.
Bake uncovered in a 350-degree oven for 40-50 minutes,
or until bubbly.

Joey's Killer Spinach Lasagna

Ingredients:

4 tablespoons olive oil
1 medium onion, chopped
1/2 green pepper, chopped
8 oz mushrooms, very thinly sliced
3 cloves garlic, thinly sliced
28 ounces canned tomatoes
6 oz. tomato paste
1/4 cup fresh parsley, chopped
1/2 teaspoon oregano
1 bay leaf

16 ounces lasagna noodles
1-1/2 lb. fresh spinach, par-cooked and drained
1 pound ricotta cheese
1 egg
3/4 cup Parmesan cheese, freshly grated
1/2 pound mozzarella cheese, grated
1 teaspoon salt (or to taste/needs)
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon pepper

Directions:

Saute onions, green peppers in oil until golden,
stirring often.

Add garlic and mushrooms and cook for 2 minutes more, stirring to brown mushrooms well.

Stir in tomatoes, tomato paste, parsley, oregano, and bay leaf. Simmer uncovered for 20 minutes.

Cook noodles according to package directions and drain.

Combine spinach, ricotta, egg, 1/4 cup of Parmesan, salt, nutmeg and pepper.

Spoon a third of the tomato sauce in bottom of 2-quart flat baking pan. Layer a third of the lasagne noodles, half the spinach-ricotta filling, half the mozzarella, and 1/4 cup of Parmesan. Repeat layers using half of the remaining sauce and noodles, and all remaining filling.

Top with remaining noodles, sauce, Parmesan, and mozzarella. Cover tightly and freeze or refrigerate.

(Better if made a day or two in advance.)

Bring to room temperature. Bake at 350 degrees, covered, for 45 minutes, uncover, and continue baking for 20 minutes. Let stand a few minutes before cutting to serve.

Joe

Thanks Joe, That one looks great! Great to see you posting again, have missed your recipes! (and you of course, lol)

Shelley

Rose, thanks so much for your tips and directions. I will use them while cooking.

Natesgramma, thanks for posting Joey's Killer Lasagna, I love it!

Joe, thanks so much for the Killer Spinach Lasagna. I love your other one and can't wait to try the Spinach.

Thanks for the help!

Brenda