Vegetarian Lasagna
Very tasty - even the meat lovers will enjoy this!
Servings 6
Ingredients
- 1 1/2 quarts pasta sauce
- 1/2 to 3/4 cup grated carrot
- 1 tsp oregano
- 6 lasagna noodles (uncooked)
- 1 16 oz ricotta
- 1 16 oz frozen spinach (I use fresh, cooked, chopped)
- 2 eggs
- 1 1/2 cups thinly sliced zucchini
- 1 to 1 1/2 cups fresh, sliced mushrooms
- 3 to 4 cups mozarella, shredded
- 1 cup grated parmesan
Instructions
- Mix carrots, oregano, and spaghetti sauce together.
- Mix ricotta, spinach, and eggs together in separate bowl.
- Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
- Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
- Repeat layers with remaining ingredients.
- Bake in 350 degrees oven for about 45 minutes to one hour. Let sit for 10 or 15 minutes after baking.