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Veggie
Lasagna
| 1½ quarts spaghetti sauce
½ cup grated carrots ½ t oregano 6 cooked lasagna noodles 1 – 16 oz. container ricotta cheese 1 – 10 oz. package frozen chopped spinach, thawed and well drained 2 eggs 1½ cups thinly sliced zucchini 1 cup sliced fresh mushrooms 3 cups shredded part-skim mozzarella cheese ½ cup grated Parmesan cheese Mix carrots, oregano, and spaghetti sauce
together. Mix ricotta, spinach, and eggs together in separate bowl. Spread
½ cup spaghetti sauce in bottom of 9x13-inch baking pan. Layer 3
lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½
sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½
Parmesan. Repeat layers with remaining ingredients. Bake in 350º oven
for about 45 minutes.
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