Vegetable Lasagna

Vegetable Lasagna
Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • ½ of a one lb pkg of lasagna noodles, cooked

  • 6

    medium fresh tomatoes, cored and cut up

  • 1

    cup grated carrots

  • ½ cup finely chopped onion

  • 2

    tsp basil leaves

  • 1

    tsp herb seasonings

  • ¼ tsp garlic powder

  • ¼ tsp fennel seed

  • 1/8

    tsp pepper

  • 2

    (10 oz) pkg frozen chopped spinach, thawed and well drained

  • 3

    cups chopped zucchini (about 4 med.)

  • 2

    cups sliced fresh mushrooms

  • 1

    (15 oz) container part-skim ricotta cheese, whipped until smooth

  • ¼ cup chopped fresh parsley

  • 1

    cup shredded mozzarella cheese

  • ¼ cup parmesan cheese

Directions

Cook lasagna. In blender or food processor, process tomatoes until smooth. In lare saucepan, combine tomatoes, carrots, onion, and seasonings; simmer 20 min. Spread about ¾ cup of tomato mixture in a 13x9 inch baking dish Layer one-third each of lasagna, remaining sauce, and spinach, zucchini, mushrooms, ricotta, parsley, mozzarella and parmesan cheese; Repeat layering twice Cover and bake in 350 oven for 45 minutes. Remove from oven and let stand 5 minutes

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