Vegetarian lasagne

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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