Vegetarian Lasagna

• 1 plastic produce bag stuffed tightly full of spinach (preferably not baby spinach)
• 1 lb. ricotta
• 2 eggs
• 1/2 teaspoon nutmeg
• 1 onion, diced
• 2 cloves garlic, minced
• 1/2 head cauliflower florets and some stem, cut small
• 2 large (28 oz.) cans plain tomato sauce
• zest from 1 lemon
• 1.5 pounds no-boil lasagna noodles (or regular lasagna noodles, par-boiled)
• salt, pepper to taste
• 1 lb. grated mozzarella
• 4 oz. grated parmesan cheese

1. Clean the spinach well and wilt it, cool, squeeze out all water, stir it into the ricotta along with the nutmeg. Salt and pepper to taste, then beat in the eggs.
2. Saute the onion & garlic in a good amount of olive oil, add the cauliflower and saute 5 minutes, add the tomato sauce and lemon zest, simmer 5 minutes, salt to taste
3. Oil an 11" x 13" pan (at least 2" deep). Build up layers of noodles, sauce, ricotta mixture, and mozzarella. Be sure to get the noodles quite wet since they are the no-boil type and need plenty of moisture. You'll have about 4 layers total. I do sauce on every layer, but ricotta on some and mozzarella on others. Do what you feel.
4. Finish with a heavy layer of mozzarella and the parm, mixed together.
5. Bake at 375 F., covering with tin foil part of the time if needed to avoid overbrowning. It is done when internal temp is say 170 F. (check a few spots) or when you can easily pierce the noodles with a fork, and the sauce is bubbling around the sides.
6. If the cheese isn't crispy and brown enough, finish judiciously with the broiler.
7. Allow to rest at least 15 minutes before serving so it has time to set up a bit.

ricotta, eggs, nutmeg, onion, garlic, cauliflower, tomato sauce, zest from, noodles, salt, mozzarella, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/vegetarian-lasagna-51117001 (may not work)