Italian Vegetarian Lasagna
Source of Recipe
Cooks
List of Ingredients
Italian Vegetarian Lasagna
11"x7"x2" pan
roughly. 2 (26 oz.) jars Aunt Millie's traditional tomato sauce (meatless)
Olive oil
2 onions, thinly sliced
2 carrots, thinly sliced
2 sticks celery, diced
1 pkg. frozen chopped spinach, thawed
1 can pitted black olives, cut into halves
2 zucchini, med. sliced
6 lg. fresh mushrooms, sliced
1 (16 oz.) part skim milk Mozzarella cheese
1 (32 oz.) whole milk
Ricotta cheese
Parmesan cheese (enough to cover top of lasagna)
RecipeRecipe
1. Saute onions in olive oil until soft. Add carrots and celery. Continue sautéing while the lasagna noodles cook.
2. Cook lasagna noodles until al dente (cooked but not soft).
3. Add onions, carrots and celery to 1 1/2 jars of tomato sauce and simmer over low heat. (Retain 1/2 jar of sauce for bottom of pan and top of lasagna.)
4. Coat bottom of lasagna pan with olive oil and small amount of tomato sauce.
5. Put one layer of lasagna noodles on bottom of pan.
6. Spoon 1/2 the ricotta cheese over the noodles.
7. On top of ricotta bed place 1/2 the zucchini and mushroom slices, 1/2 the black olive pieces and 1/2 the chopped spinach.
8. Dot the surface with 1/2 the Mozzarella cheese (shredded or cut in small pieces).
9. Cover entire surface with 1/2 the tomato sauce mixture.
10. Place a layer of lasagna noodles on top and repeat steps 6 through 9.
11. Top with remaining lasagna noodles and cover with remaining tomato sauce.
12. Sprinkle generously with Parmesan cheese.
13. Bake in 350 degree oven for 1 hour.
6 servings
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