Vegetarian Lasagna

Mille® 's Note:

I first had veggie lasagna when I was in hospital, and I just HAD to find a better recipe! Here it is.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1 ½ quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
• ½ cup grated carrot
• ½ teaspoon oregano
• 6 cooked lasagna noodles
• 1 (16 ounce) container ricotta cheese
• 1 (16 ounce) package frozen chopped spinach , thawed and well drained
• 2 eggs
• 1 ½ cups thinly sliced zucchini
• 1 cup sliced fresh mushrooms
• 3 cups shredded part-skim mozzarella cheese
• ½ cup grated parmesan cheese

Directions:

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.

Reviews

[Pilgrim Lady]

Wonderful Recipe. Used it for my daughter's baby shower and everyone wanted the recipe. Very tasty, and by using the lower fat ricotta and part skim mozzarella, calories were lowered. Next time I make it, I am adding more mushrooms!!

[Shabby Sign Shoppe]

Another great recipe from Mille! I made this for a dinner I was catering and my client requested a vegetarian lasagna. I knew w/ a recipe from Mille I couldn't go wrong! It was great! I tripled the recipe and made one large hotel pan for the dinner and made 2 additional ones for my family to have in the freezer. They were all wonderful!

[annie chambers]

You always have such wonderful recipes! This was light and refreshing from the ho hum regular lasagna that I routinuely fix in my home. Thank you for sharing! WOW!