LOCATION: Recipes >> Pasta Lasagna >> L Vegetarian 12
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L Vegetarian 12
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Vegetarian Lasagne
2 Tablespoons oil
1 medium onion, chopped
1 garlic clove, chopped
28 ounce can of tomatoes, chopped and undrained
6 ounces tomato paste
1 1/2 teaspoon basil
1/2 teaspoon oregano
2 medium zucchini or
2 medium yellow squash or 1 eggplant, chopped
8 ounces fresh mushrooms, chopped
6-8 long spinach lasagne noodles
1/2 cup Parmesan cheese
16 ounces Ricotta cheese
1/2 pound Swiss or Mozzarella cheese, grated + more for
topping (optional)
Tomato Sauce: Saute the onion and garlic in the oil in a large
skillet. When tender, add tomatoes and tomato paste. Stir in basil
and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring
occasionally, until sauce thickens. Casserole: Preheat oven to
350 degrees. Grease a 13x9 inch pan. Layer 1/2 the tomato sauce,
1/2 the lasagne noodles, half the ricotta cheese, 1/2 the Parmesan
cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with
additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes.
Let cool 15 minutes before cutting.
Serves 8.
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