Meatless Mains

Vegetable Lasagna Laurie & Steve

8 ounces lasagna noodles
4 carrots (about 3/4 pound) cut into 1/4-inch slices
3 zucchini (about 1 pound) cut into 1/4-inch slices
2 tablespoons olive oil or salad oil
1 small to medium onion, chopped
1/2 pound, or more, mushrooms, thinly sliced
1/2 teaspoon dried basil (can use more)
1/2 teaspoon dried thyme (can use more)
1/2 teaspoon dried oregano (can use more)
32 ounces (or more) marinara or spaghetti sauce (we use more)
20 ounces frozen chopped spinach, thawed
1/2 pound Ricotta cheese
3/4 pound Mozzarella cheese
1/4 cup grated Parmesan cheese

Cook lasagna noodles. Cook carrots and zucchini (I use a steamer). In large frying pan, combine oil, onion, and mushrooms and cook over high heat, stirring often, until onion is limp. Stir in sauce and herbs and set aside. Squeeze liquid out of spinach. Mix spinach and Ricotta cheese and set aside.

In 2 & 1/2 to 3 quart baking dish, spread 1/3 of the sauce. Put half of the noodles on top of sauce. Add vegetables, then spinach/Ricotta mixture, then Mozzarella. Repeat layers, ending with sauce. Sprinkle with Parmesan cheese. (Can refrigerate here.)

Bake freshly made lasagna in a 400-degree oven for about 25 minutes. Bake refrigerated lasagna in a 350-degree oven for about 50 minutes. Let stand 5 minutes before cutting.

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