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Vegetable Lasagna
by laticia jefferson
serves: 12
  Hearty Vegetable Lasagna
SUBMITTED BY: Sue
www.allrecipes.com
Ingredients:
  1 16 oz   pack of lasagna noodles
  1 lb   fresh mushrooms, sliced
  1 pack   thawed frozen drained spinach
  3/4 cup   diced carrots
  3/4 cup   broccoli
  3/4 cup   zuchinni
  3/4 cup   chopped onion
  3   garlic cloves
  2 tbsp   vegetable oil
  2 26 oz   jar of pasta sauce
  1 tsp   dried basil
  1 15 oz   container part-skim ricotta cheese
  4 cups   shredded mozzarella cheese
  2   eggs
  1/2 cup   grated parmesan cheese
Directions:
  DIRECTIONS

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir mushrooms, carrot, broccoli, zuchinni, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.