INGREDIENTS

INSTRUCTIONS

The layering technique is the same here as in the previous recipe. The
vegetables must be cooked first. Sauté the sliced mushrooms in 1
tablespoon of olive oil, season with salt and pepper and cool. Sauté
the zucchini with 1 tablespoon of olive oil, season and cool. Cook
the spinach leaves in the same fashion but cool by placing on paper
towels to absorb the excess moisture. Assemble in the same fashion
alternating pasta, ricotta, mushrooms, spinach, tomato sauce,
Parmigiano, zucchini, mozzarella and pasta. Finally ending with a top
layer of mozzarella. Bake similarly at 375F until golden and crisp.
Cool all three lasagnas for 20 minutes before serving. Serves 12-18
servings, using a 10 x 17-inch baking dish
Recipe by: COOKING LIVE SHOW #CL8781
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