Racines “Neighbors Helping Neighbors” Vegetarian Lasagna

What started with just 12 servings of lasagna in 1991 has grown into more than 12 million medically tailored meals delivered to Coloradans living with severe illnesses.

In honor of Project Angel Heart’s 35th anniversary, we celebrated our beginnings by creating a recipe inspired by the original lasagna from Racines, the Denver restaurant where our story began. In August, we prepared and delivered this special meal to all 2,032 clients on our program that week, bringing a taste of our history to the neighbors we serve today.

This comforting vegetarian lasagna combines classic Italian flavors with nutrient-rich ingredients. Spinach provides vitamins A and K, iron, folate, and dietary nitrates that may support heart health. Mushrooms contribute fiber, B vitamins that help the body convert food into energy, selenium that supports immune function, and antioxidants that help protect cells from damage. Tomatoes in the marinara sauce contain lycopene, an antioxidant that gives tomatoes their signature red color and has been studied for its potential benefits to cardiovascular health. Ricotta, mozzarella, Parmesan, and eggs provide protein to support muscle health, while the cheeses also supply calcium to support strong bones.

Now, you can make your own version of the lasagna that started it all!

Slice of vegetarian/spinach lasagna on a white plate

Serves 4–6 people

Ingredients

For the Spinach Mixture

  • 2 pounds mushrooms, sliced
  • 1 yellow onion, sliced
  • 2 1/2 pounds frozen chopped spinach, thawed in the refrigerator for 24 hours and squeezed of excess moisture

For the Cheese Mixture

  • 2 cups half-and-half
  • 2 pounds whole-milk ricotta cheese
  • 3 eggs
  • 1 1/2 ounces fresh basil, chopped
  • 1/2 ounce dried oregano
  • 2 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper

For Assembly

  • 48 ounces marinara sauce (two 24-ounce jars), divided
  • 4 fresh pasta sheets (see note), or dried lasagna noodles
  • 16 ounces shredded whole-milk mozzarella cheese, divided
  • 8 ounces Parmesan cheese, grated, divided

Instructions

For the Spinach Mixture

Heat a large skillet over medium-high heat. Sauté mushrooms and onion, stirring occasionally, until softened and all excess moisture has evaporated. Add spinach and stir until evenly combined. Remove from heat and set aside.

For the Cheese Mixture

Combine half-and-half, ricotta, eggs, basil, oregano, garlic, salt, and cayenne pepper in a large bowl. Mix until well combined. Set aside.

For Assembly

Heat oven to 350°F. Prepare pasta sheets or dried lasagna noodles according to package instructions and set aside.

Spread a thin layer of marinara sauce on the bottom of a 9-by-13-inch baking dish.

Add one pasta sheet, followed by one-third of the cheese mixture and one-third of the spinach mixture. Spread a portion of the marinara sauce over the spinach mixture and sprinkle with mozzarella and Parmesan cheese.

Repeat with two more pasta sheets, dividing the remaining cheese and spinach mixtures evenly between layers. Reserve enough marinara, mozzarella, and Parmesan for the top.

Finish with the fourth pasta sheet, remaining marinara sauce, mozzarella, and Parmesan cheese.

Cover with aluminum foil and bake for 50 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and the lasagna is heated through.

Let stand for 10 minutes before slicing and serving.

Note: Homemade fresh pasta sheets may be used. Fresh pasta sheets may also be available in the refrigerated sections of specialty food stores and Italian grocers. If using dried lasagna noodles, follow package preparation instructions and use enough noodles to cover each layer.

(Recipe source: Racines)