| 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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