These days, we are all becoming more aware of how our food choices affect the planet. Buying organic, locally grown food is healthy for our bodies, the environment, and even the economy. We can also reduce our carbon footprint by including more vegetarian meals in our routine. According to a 2006 report from the United Nations, raising animals for food generates more greenhouse gases than all the cars and trucks in the world combined. So let's do the planet and our taste buds a favor by whipping up this delicious Spinach Lasagne from Lorraine Krusa.

Lorraine prepared this excellent entree for the Piasa Palisades Group at the Winter Gala.  She received many compliments and inquiries for the recipe, and we are happy that she has shared it with us!  Lorraine lives in Glen Carbon with her husband, Chris, and their two Scottish terriers.  She enjoys spending her free time in her garden and with her grandchildren.  Lorraine is also active with the League of Women Voters.

SPINACH LASAGNE (Serves 8)

• 1 box no boil lasagne
• 1 pkg frozen spinach, thawed and squeezed as dry as possible
• (I put it in a strainer and press it with bottom of a pot.)
• 1 pint of ricotta cheese
• 1 pkg of shredded mozzarella cheese
• Shredded Parmesan cheese
• 1 can of petite diced tomatoes
• Small jar/half jar of your favorite spaghetti sauce

I use a large 9x13 Pyrex baking dish. I coat the bottom of the dish with a mixture of the diced tomatoes and the spaghetti sauce.  I usually mix the two together in a separate bowl.  Mix the spinach into the ricotta cheese thoroughly. Now simply begin to alternate the lasagna noodles, top with ricotta cheese, spaghetti sauce and mozzarella and then just lightly top with Parmesan.  I alternate the noodles, lengthwise and crosswise. The final top is lasagna noodles, sauce and Parmesan cheese.  The petite diced tomatoes help to soften the noodles.  Bake at 360 for 40 minutes and let stand for 15 minutes to allow to cool enough to cut into pieces.

Use your judgment to make sure that the noodles are soaked and the sauce and cheese is really bubbly. I doubled this recipe for the Gala and used a disposable pan. It took longer to bake. I also add some oregano to the sauce.

Do you have a favorite vegetarian recipe to share with the Sierra Club?  If so, please e-mail it to Laura Asher. We would love to feature it in a future issue!