| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Pasta, Vegetables, Vegetarian | 8 | servings |
INGREDIENTS
| 12 | Lasagna noodles | |
| 1 1/2 | c | Marinara sauce; divided |
| 1 | tb | Canola oil |
| 4 | c | Sliced zucchini; thinly sliced |
| 3 | c | Chopped eggplant; 1/2" pieces |
| 2 | c | Mixed wild mushrooms; chopped |
| 1 | c | Shredded carrots |
| 1 | c | Chopped onion |
| 1/2 | c | Marinara sauce |
| 1/2 | c | Frozen chopped spinach; thawed and squeezed |
| 1/2 | c | Grated parmesan cheese |
| 1/2 | c | Chopped fresh parsley |
| 1/8 | ts | Salt; or to taste |
| 1 | Egg; beaten | |
| 3 | c | Ricotta cheese; part skim milk |
| 1/2 | c | Shredded mozzarella cheese |
| 1/4 | ts | Black pepper |
| 1/2 | c | Shredded mozzarella cheese |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
VEGETABLE FILLING RICOTTA FILLING TOPPING For the vegetable filling, heat the oil in a large skillet. Add the zucchini, eggplant, mushrooms, carrots, and onions; cook, stirring, until softened, about 4 minutes. Stir in the 1/2 cups marinara sauce, the spinach, 1/2 cup Parmesan, the parsley, and salt. For the ricotta filling, in a large bowl, beat the egg; add the ricotta, 1 1/2 c mozzarella, and the pepper. In a small bowl, toss together 1/2 cup mozzarella and 1/4 cup Parmesan for the topping. Cook the noodles according to package directions; drain. Preheat the oven to 400°F Thinly spread 3/4 cup marinara sauce in the bottom of a 9 X 13-inch baking dish. Use 4 of the noodles to line the bottom of the dish. Spread 1/2 of the ricotta filling over the noodles. Cover with 1/2 of the vegetable filling. Top with 4 more noodle. Spread with remaining ricotta filling and top with remaining vegetable filling. Top with remaining noodles. Spread remaining 3/4 cup marinara sauce over noodles. Bake, covered, 30 minutes. Sprinkle with cheese topping; continue baking 20 minutes longer. Remove from over and let stand 15 minutes before cutting into squares. Variation: You can vary the vegetables however you like-use more of some and less of others. Per serving: 782 Calories; 20g Fat (23% calories from fat); 37g Protein; 115g Carbohydrate; 70mg Cholesterol; 773mg Sodium Recipe by: 1000 Vegetarian Recipes Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Feb 6, 1999, converted by MM_Buster v2.0l.
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