Vegetarian Lasagne

9 ingredients
6 steps

Ingredients

  • 3 to 4 carrots, shredded in food processor
  • 2 medium zucchini, shredded in food processor
  • 1 (10 oz.) pkg. frozen spinach, thawed, with liquid
  • 1 egg
  • 3 lb. Ricotta cheese (fat-free works well)
  • 1 (2 c.) pkg. shredded Mozzarella (part-skim works well)
  • 1 large jar spaghetti sauce
  • 1 pkg. uncooked lasagna noodles
  • Parmesan cheese

Directions

  1. 1
    Mix first 5 ingredients in large bowl until well-blended. Cover bottom of large (15 x 10-inch) baking dish with thin layer of sauce.
  2. 2
    Place a layer of uncooked noodles covering bottom (I use 6).
  3. 3
    Put 1/2 of Ricotta mixture next.
  4. 4
    Cover with sauce, sprinkle with Mozzarella and Parmesan.
  5. 5
    Repeat with noodles, Ricotta, sauce and cheeses, then place one more noodle layer and top with more sauce.
  6. 6
    Cover tightly with foil and bake at 350° for at least 1 1/2 hours or until noodles are tender.

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