Vegetable Lasagna
By á-1569
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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
Details
Servings 8
Preparation
Step 1
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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