VEGETABLE LASAGNA

By gailg

Substitute 1/2 lb ground beef and 1/2 lb ground pork for the zucchini, spinach, and onions. Saute meat and combine with remaining ingredients as above. Use 4 cups of meat sauce rather than the basic tomato sauce.

Ingredients

• 9 sheets lasagna pasta
• 3 oz mozzarella cheese
• 1 3/4 C ricotta cheese
• 2 T parmesan cheese
• 4 C basic tomato sauce
• 1 medium zucchini, sliced
• 1/2 C onions, diced
• 1 T chopped chives or green onions
• 1 t olive oil
• 3 cloves garlic, crushed
• 12 oz chopped spinach

Preparation

Step 1

Cook lasagna in boiling water with oil until al dente. Drain, rinse, and set aside. Leave some cold water with the pasta to prevent sticking. Steam zucchini until tender. Steam spinach until liquid is absorbed. Heat oil, add onions and garlic.
Spread 1/3 of tomato sauce on bottom of 9" x 13" baking pan. Lay down lasagna to cover sauce. Mix ricotta, parmesan, and chives and spread one third over lasagna. Add a layer of spinach, then one more cup of sauce. Add another layer of lasagna, remainder of cheese mixture, then zucchini, and one more cup of sauce. Top with remaining lasagna, mozzarella and sauce. Bake covered in a 350 degree oven 45-60 minutes.