Vegetarian Lasagna Grade A |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Broccoli, Spinach, Eggplant & Mushroom Lasagna. Ingredients:
1 egg |
142 grams spinach |
8 cups eggplant |
3 cups mushrooms |
5 1/2 cups broccoli |
90 grams pasta - compliments |
3 cups tomato sauce - classico |
400 grams ricotta cheese |
165 grams mozzarella cheese |
Directions:
1. I use an 8 x 8 glass baking dish.
2. Preheat oven to 350o f.
3. Chop Eggplant, slice mushrooms.
4. Steam all vegetables, including spinach.
5. Combine Ricotta Cheese and 1 egg and stir together.
6. Put some tomato sauce (I prefer Classico, but any would do) in bottom of baking dish.
7. Spread precooked (boiled) Lasagna Sheets into bottom of dish.
8. Spread steamed vegetables evenly over pasta.
9. Spread Ricotta Cheese mixture evenly over vegetables.
10. Cover with remaining pasta sheets and spread remaining jar of tomato sauce over pasta.
11. Cook for 45 minutes covered with tinfoil.
12. Remove tinfoil and place 4 slices of Mozzarella cheese on top and bake 10-15 uncovered (or until cheese is browned).
13. Let stand 10 minutes to cool and firm.
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