Vegetarian Lasagna

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A hearty option for non-meat-eaters, this will surely fill up your family.

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Ingredients

  • 1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
  • 1/2 C. grated carrots
  • 1/2 tsp. oregano
  • 6 cooked lasagna noodles
  • 1 16 oz. container ricotta cheese
  • 1 pkg. frozen chopped spinach, thawed and well drained
  • 2 eggs
  • 1 1/2 C. thinly sliced zucchini
  • 1 C. sliced fresh mushrooms
  • 3 C. shredded part-skim mozzarella cheese
  • 1/2 C. grated Parmesan cheese

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Directions

Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl. Spread 1/2 C. spaghetti sauce in bottom of 9 x 13 inch baking dish. 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. Repeat layers with remaining ingredients. Bake in 350 degrees oven for about 45 minutes.

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