Vegetable Lasagna
15 ingredients
5 steps
Ingredients
- 1/2 (1 lb.) pkg. uncooked lasagna
- 6 medium fresh tomatoes, cut up
- 1 c. grated carrots
- 1/2 c. chopped onion
- 2 tsp. herbal seasoning
- 1/8 tsp. pepper
- 2 (10 oz.) pkg. frozen chopped spinach
- 3 c. chopped zucchini squash
- 1/4 tsp. fennel seed
- 2 c. sliced mushrooms
- 15 oz. Ricotta cheese
- 1 c. shredded Mozzarella cheese
- 1/4 tsp. garlic powder
- 1/4 c. grated Parmesan cheese
- 1/4 c. parsley, chopped
Directions
-
1Cook lasagna by package directions.
-
2Chop tomatoes in blender. Combine tomatoes with onion, carrots and seasonings in large pan. Simmer for 20 minutes.
-
3Spread 3/4 cup of this mixture in a 13 x 9-inch baking dish and layer with a third of the lasagna.
-
4Place a third of spinach, zucchini, parsley, mushrooms and the 3 cheeses. Cover with a third of tomato mixture.
-
5Alternate layers again. Cover and bake in a 350° oven for 45 minutes.
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