vegetarian lasagne
- Categories
- Italian
- Vegetarian
- Yield
- 8 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 1 medium | Onion, chopped |
| 1 | Garlic clove, chopped |
| 28 ounces | Can of tomatoes, chopped |
| And undrained | |
| 6 ounces | Tomato paste |
| 1½ teaspoon | Basil |
| ½ teaspoon | Oregano |
| 2 mediums | Zuccini OR |
| 2 mediums | Yellow squash OR |
| 1 | Eggplant, chopped |
| 8 ounces | Fresh mushrooms, chopped |
| 8 | Long spinach lasagne |
| Noodles | |
| ½ cup | Parmesan cheese |
| 16 ounces | Ricotta cheese |
| ½ pounds | Swiss or Mozzarella cheese, |
| Grated + more for | |
| Topping (optional) |
TOMATO SAUCE
CASSEROLE
Tomato Sauce: Saute the onion and garlic in the oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens.
Casserole: Preheat oven to 350 degrees. Grease a 13x9 inch pan.
Layer ½ the tomato sauce, ½ the lasagne noodles, half the ricotta cheese, ½ the Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting.
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