Vegetarian lasagne
8 servings
Ingredients
| Quantity | 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) | ||
Directions
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.