Vegetarian lasagne

Yield: 8 servings

Measure Ingredient
2 tablespoons Oil
1 medium Onion, chopped
1 \N Garlic clove, chopped
28 ounces Can of tomatoes, chopped
\N \N And undrained
6 ounces Tomato paste
1½ teaspoon Basil
½ teaspoon Oregano
2 mediums Zuccini OR
2 mediums Yellow squash OR
1 \N Eggplant, chopped
8 ounces Fresh mushrooms, chopped
8 \N Long spinach lasagne
\N \N Noodles
½ cup Parmesan cheese
16 ounces Ricotta cheese
½ pounds Swiss or Mozzarella cheese,
\N \N Grated + more for
\N \N Topping (optional)



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.

Similar recipes