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Linda's Zucchini And Spinach Lasagna

Source of Recipe

Linda


List of Ingredients

2 med. zucchini, sliced lengthwise in thin slices
1 10 oz. pkg. frozen spinach, thawed, and drained
1 egg
16 oz. container Cottage or Ricotta cheese, or 1/2 of each
16 oz. Mozzarella cheese, grated, save some for top
1 tsp. Italian seasoning
1/4 c. Parmesan cheese
3 lb. jar spaghetti sauce with mushrooms, or make your own homemade
1 pkg. fresh mushrooms, sliced, or lg. can mushrooms
1 pkg. lasagna noodles, uncooked

Mix spinach, egg, cottage or ricotta cheese, Mozzarella, Italian seasoning, and Parmesan cheese, in a med. bowl.

Before beginning keep in mind that you will be making 2 layers of each, for this lasagna, and then topping it with Mozzarella cheese.

In a lg. baking pan, layer starting with:



Recipe

enough spaghetti sauce to cover bottom of pan
a layer of uncooked lasagna noodles
a layer of zucchini, lay slices side by side, and sprinkle with 1/4 of the Mozzarella cheese
cover zucchini and cheese with spaghetti sauce, homemade, canned or jarred
a layer of uncooked lasagna noodles
a layer of spinach and cheese mixture with mushrooms, sliced on top
a layer of uncooked lasagna noodles
a layer of spaghetti sauce
Repeat doing 2 layers, of each, ending with Mozzarella cheese all over top

Heat oven to 400.

Cover with heavy foil, and seal.

Bake for 1 hr. Remove from oven, and let stand for 1/2 hr., without opening.