Vegetable Lasagna

By á-1569

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