Vegetable Lasagna

Vegetable Lasagna

Equipment

  • baking dish

Ingredients

  • 10 lasagna noodles
  • 1.5 cups fresh ricotta cheese
  • 1 cup finely grated Parmesan
  • .75 tsp salt
  • .25 tsp ground black pepper
  • 1 small egg
  • 3 cups shredded mozzarella
Chunky Marinara Sauce
  • 3 Tbsp olive oil
  • 1.5 cloves garlic, roughly chopped
  • 1 medium zucchini, halved lengthwise and chopped
  • 4 cups packed fresh spinach
  • .5 large yellow onion, cut to 1/2-inch dice
  • .5 tablespoon chopped fresh oregano
  • 4 fresh basil leaves
  • 14 oz can tomato sauce puree
  • 14 oz can whole peeled tomatoes, hand crushed or coarsely chopped, juice reserved
  • salt and pepper

Instructions

  1. Cook olive oil, onion and garlic in a pan for about a minute.
  2. Cook zucchini for about a minute.
  3. Cook spinach until it is wilted.
  4. Add oregano, pizza sauce, diced tomatos, basil, salt, pepper.
  5. In a baking dish, layer the lasagna from bottom to top: vegetable sauce, pasta, ricotta cheese, mozzarella. Repeat layers twice.

Notes

Add however much mushroom desired.