Friday, July 3, 2009

Vegetarian Lasagna

We are not vegetarians, but I'm trying to cut down how much meat we eat. This lasagna is really yummy, and a great way to use some of your garden vegetables.


55 min | 10 min prep


  • 1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
  • 1/2 cup grated carrot
  • 1/2 teaspoon oregano
  • 6 cooked lasagna noodles*
  • 1 (16 ounce) container ricotta cheese
  • 1 package frozen chopped spinach, thawed and well drained
  • 2 eggs
  • 1 1/2 cups thinly sliced zucchini
  • 1 cup sliced fresh mushrooms
  • 3 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated parmesan cheese
  1. Mix carrots, oregano, and spaghetti sauce together.
  2. Mix Ricotta, spinach, and eggs together in separate bowl.
  3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
  4. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
  5. Repeat layers with remaining ingredients.
  6. Bake in 350 degrees oven for about 45 minutes.
*You don't really need to cook the noodles beforehand. Just cook your lasagna a little longer until the noodles are soft. I'd say 10-15 minutes more than the recipe says to.

1 comment:

  1. just tried this tonight. best lasagna ever. and i used whole wheat noodles and didn't cook them beforehand and it turned out fine. i was afraid it was going to be dry but it was plenty moist. I cooked it for 55 minutes. mmmmmm. thanks liz!