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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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hearty, yummy vegetarian lasagna Ingredients:
1 1/2 quarts spaghetti sauce |
1/2 cup carrot, grated |
1/2 teaspoon oregano |
lasagna noodle |
16 ounces ricotta cheese |
1 (10 ounce) package frozen spinach (unsure of pkg size, fresh ok) |
2 eggs |
1 1/2 cups fresh mushrooms, sliced |
3 cups mozzarella cheese, shredded |
1/2 cup parmesan cheese, grated |
Directions:
1. Mix carrots, sauce, oregano.
2. Mix Ricotta, spinach, eggs.
3. Spread sauce (~1/2 cup) in bottom of 9X13 baking dish.
4. Layer noodles, then sauce, then Ricotta mixture, sliced zucchini, mushrooms, mozarella, and parmesan.
5. Repeat layers.
6. *Top last noodle layer with just enough sauce so that noodles are not exposed directly to heat. Sprinkle some parmesan on top of this for appearance.
7. Bake at 350.
8. for 45-60 minutes.
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