Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 8 oz. pkg. lasagna noodles; 1 Tbsp. olive oil; 3/4 c. chopped onion; 2 cloves garlic, chopped; 1 jar spaghetti sauce (26 or 30 oz.); 8 oz. Ricotta or cottage cheese; 10 oz. pkg. frozen chopped spinach, thawed and drained; 1/2 c. mushrooms or 1 small can, drained; 1 lb. shredded Mozzarella cheese, divided; 1/2 c. Parmesan cheese; 1 egg, beaten; chopped parsley

12 ingredients

24 steps

Ingredients

8 oz. pkg. lasagna noodles
1 Tbsp. olive oil
3/4 c. chopped onion
2 cloves garlic, chopped
1 jar spaghetti sauce (26 or 30 oz.)
8 oz. Ricotta or cottage cheese
10 oz. pkg. frozen chopped spinach, thawed and drained
1/2 c. mushrooms or 1 small can, drained
1 lb. shredded Mozzarella cheese, divided
1/2 c. Parmesan cheese
1 egg, beaten
chopped parsley

Directions

1

Prepare lasagna according to package directions; drain. In saucepan, heat oil.
2

Saute onion,
3

garlic
4

and
5

mushrooms. Stir in spaghetti sauce; simmer 15 minutes.
6

In
7

bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan
8

and egg;
9

mix well.
10

In 12 x 12-inch baking dish, layer 1
11

cup
12

sauce,
13

half the
14

lasagna noodles, half the remaining sauce, all
15

of
16

the spinach
17

mixture, half of the remaining
18

Mozzarella and
19

the remaining noodles and sauce.
20

Cover.
21

Bake in 350° oven for 45 minutes.
22

Uncover; top with remaining Mozzarella
23

and parsley. Bake 15 minutes longer. Let stand 10
24

minutes before serving. Makes 6 to 8 servings.