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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is. Ingredients:
1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce) |
1/2 cup grated carrot |
1/2 teaspoon oregano |
6 cooked lasagna noodles |
1 (16 ounce) container ricotta cheese |
1 (16 ounce) package frozen chopped spinach, thawed and well drained |
2 eggs |
1 1/2 cups thinly sliced zucchini |
1 cup sliced fresh mushrooms |
3 cups shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
Directions:
1. Mix carrots, oregano, and spaghetti sauce together.
2. Mix Ricotta, spinach, and eggs together in separate bowl.
3. Spread 1/2 cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
4. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 Mozzarella, and 1/2 Parmesan.
5. Repeat layers with remaining ingredients.
6. Bake in 350 degrees oven for about 45 minutes.
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