Veggie Lasagna

Posted in Dinner, Italian, Lunch, Vegetables, Vegetarian

I love this lasagna. You can change up the vegetables with any other fresh veggies you happen to have on hand. I use a homemade tomato sauce but if you are pressed for time a store bought tomato sauce would suffice.

Ingredients

12 lasagna noodles
2 tbls olive oil
1 cup carrots, julienned
1 1/2 cups zucchini, finely chopped
1 small green pepper, diced
3 cloves garlic, minced
3 cups fresh mushrooms, sliced
1 300g pkg baby spinach
2 tbls fresh basil, chopped
1 egg, lightly beaten
1 300g tub of ricotta cheese
1/3 cup parmesan cheese, grated
1/4 teas salt & pepper
2 1/2 cups tomato pasta sauce
1 cup goat mozzarella cheese, grated

Directions

Cook lasagna noodles according to package directions, drain and set aside
In a large skillet heat 1 tbls of the olive oil. Add carrots, peppers, zucchini and half of the garlic. Stir fry until vegetables are tender crisp. Transfer mixture to a bowl.
Add remaining oil to the skillet along with the mushrooms and the remaining garlic. Cook until tender. Gradually add spinach until it is wilted. Transfer mixture to a second bowl. Add the basil.
In another bowl stir together egg, ricotta, parmesan and salt & pepper.
In a 9 X 13 pan spread 1/2 cup of pasta sauce. Arrange three to four noodles over the sauce. Top with half of the spinach mushroom mixture. Spoon half of the ricotta over that and top with another layer of noodles. Spread 1/2 of the remaining pasta sauce. Top with the vegetable mixture. Sprinkle with half the mozzarella. Add another layer of noodles. Top with the remaining spinach mushroom mixture and the remaining ricotta cheese mixture. Add another layer of noodles and the remaining sauce.
Bake 45 minutes at 350 F. Sprinkle with remaining mozzarella and bake about 15 minutes more. Remove from oven and let stand covered for about 15 minutes.