Straight from the plate of Urchin, Leah, comes the glorious creation we like to call “Lasagna Tacos.” This dish is 100% vegetarian and absolutely delicious!
The best part about this recipe is that it lets you be the chef extraordinaire, allowing you to shake things up and add your own spin to it!
Below is the tried-and-true recipe from the Urchin herself!
“You will need:
-Garlic (1 or 2 cloves depending on your taste)
-Large pasta shells
-1 container of ricotta cheese (approximately 300g)
-1 to 1.5 cups of grated mozzarella
-3 to 4 cups Spinach
-2 jars of premade marinara sauce (or make your own if you can actually cook, unlike me!)
Boil water and cook the pasta shells. While cooking, heat the olive oil in a pan and brown chopped garlic. Chop spinach and add to pan and sprinkle with salt and pepper. I'm always surprised how much it shrinks in the pan, so I usually add 3 or 4 cups gradually. Once it has cooked down, remove from pan.
In a mixing bowl, add the whole container of ricotta cheese, mozzarella and an egg (to bind the ingredients). The more mozzarella you add, the stringier the shells, so I usually go ham! Add the spinach and mix together.
Once the pasta shells are cooked, pour a jar and a half of marinara sauce into the bottom of a casserole dish. One by one, use a spoon to scoop the cheese mix into the pasta shells, and begin lining them up in the sauce. Once they are all stuffed and the casserole dish is full, pour the rest of the marinara sauce on top and sprinkle some parmesan cheese (more cheese, yay!). Cook covered at 325 degrees for around 20 minutes, until all of the cheese has melted.
Serve and enjoy! I can usually eat about 8 of these before I feel like I'm going to go into a cheese-coma.”
There you have it – Lasagna Tacos, made with love and pleeeenty of cheese! We hope you enjoy it as much as we do!