Vegetarian Lasagna

"This is a lighter version than another here on food.com. Followed some of the suggestions, and changed quantities of ingredients. DH thought it was good. Looking forward to the leftovers. I also added one 8 oz. can of tomato sauce to one jar of spaghetti sauce to get the 4 cups of sauce."
 
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Ready In:
1hr 30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Mix carrots, oregano, and spaghetti sauce together.
  • Saute onions and mushrooms.
  • Mix Ricotta, spinach, parsley 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 & onions, ½ Mozzarella, and ½ Parmesan.
  • Repeat layers with remaining ingredients.
  • Bake in 350 degrees oven for about 45 minutes.
  • Let set for 10 minute.

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RECIPE SUBMITTED BY

<p>I have lived in Wyoming for 30+ years. I love the mountains and have adapted to high altitude cooking. I do dutch oven cooking. I love to hike &amp; camp. So I am always looking for recipes for my dutch, or easy to pack &amp; cook for camping. The challenge is finding healthy and tasty dutch oven recipes! <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt=/ /></p>
 
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