Recipes
Vegetarian Lasagna
8 servings
55 min 10 min prep
INGREDIENTS
1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti
sauce)
1/2 cup grated carrots
1/2 teaspoon oregano
6 cooked lasagna noodles (not
necessary to pre-cook)
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
METHOD
Mix carrots, oregano and spaghetti sauce together. Mix ricotta cheese,
spinach, and eggs together in separate bowl. Spread ½ cup spaghetti
sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, ½ remaining
sauce, ½ Ricotta mixture, ½ sliced
zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
Repeat layers with remaining ingredients.
Bake in 350 degrees oven for about 45 minutes.
For a very low fat version substitute non-fat ricotta, mozzarella, and parmesan cheese, non-fat pasta sauce, and Egg Beaters for the eggs. You could also use whole wheat lasagna noodles. It's delicious and healthy.