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Vegetarian lasagna

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Ingredients/Components

pkg
salt - 3/4 tsp
eggs, beaten - 2 item
Parmesan cheese - 1/4 c
oregano
basil - 3/4 tsp
cans tomato sauce
can tomato paste - 1 oz
shredded Mozzarella cheese - 1 2
small onion, chopped - 1 item
cloves garlic, crushed - 2 item
chopped zucchini - 1 c
sliced mushrooms - 1 c
lasagna noodles - 6 8
carrots, chopped - 2 item
cauliflower florets - 1 c
vegetable cooking spray - 1 item
broccoli, chopped - 1 c
spaghetti seasoning - 1 pkg

How to make vegetarian lasagna:

Spinach Mixture:2 (10 oz.) pkg. frozen, chopped spinach2 eggs, beaten1/4 c. Parmesan cheese Other Ingredients:3 (8 oz.) cans tomato sauce1 pkg. spaghetti seasoning3/4 tsp. salt6 to 8 oz. lasagna noodles vegetable cooking spray1 (4 oz.) can tomato paste1 1/2 tsp. oregano3/4 tsp. basil1 to 2 c. shredded Mozzarella cheese Cook vegetable mixture in small amount of water until tender, then add tomato sauce, tomato paste, spaghetti seasoning, oregano, salt and basil. Simmer until desired consistency (about 15 to 20 minutes). Set aside. Cook the spinach 5 minutes and drain well.

Mix together the ingredients for the spinach mixture.

Cook the lasagna noodles and drain. Spray lasagna pan with vegetable cooking spray. Put in a layer of noodles. Top with 1/3 spinach mixture, 1/3 vegetable mixture and 1/2 to 1 cup shredded Mozzarella cheese. Repeat layers 2 more times except omit cheese from top of last layer. Cover with foil. Bake at 375° for 35 minutes. Top with Mozzarella cheese and bake, uncovered, until cheese is melted. Let stand 5 to 10 minutes before slicing.

Recipe categories: Lunch/snacks, Casseroles, One Dish meal.

Rating:

3.5

Average rating: 3.5, total votes: 4

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