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Print this Recipe    Vegetarian Lasagne

1 large jar good pasta sauce
1 lb either mushrooms, sliced, or spinach, cleaned and chopped
12 lasagne noodles, half-cooked
2 c Ricotta cheese
1 c mozarella
2 tsp wheat germ
2 eggs
1/4 c parmesan cheese, grated fine

Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large
bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper
to taste. (I use non-fat egg product and low fat ricotta.)

Jazz up pasta sauce, if desired. (I usually throw in some extra oregano,
basil and onions, and let the whole thing cook for about a half hour.)

In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on
the bottom, spreading it evenly.

Put a layer of noodles in the pan. (You may have to trim one of the noodles
to fit along the bottom of the pan, like such:

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Cover this layer with 1/2 the ricotta filling.
Cover the ricotta with roughly 1/4 the pasta sauce.
Then, some mozarella, about half of it.
Next, another layer of noodles, trimming as necessary.
Repeat ricotta, sauce and mozarella, using up the two cheeses.
Layer on the final few noodles.
Put some sauce on top, enough to cover liberally.
Cover this with the 1/4 c parmesan cheese.

Cover the dish with foil, and bake in a 375 degree oven for 1 hr,
uncovered for the last 10 minutes.

Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little
before serving.

This lasagne is wonderful with a good, crusty garlic bread and a mixed
greens salad w/ oil and vinegar dressing.



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