Vegetarian Lasagna (version II)

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Tomato Sauce
2 tablespoons oil
1 medium onion, chopped
1 garlic clove, chopped
1 28 ounce cup tomatoes, chopped and undrained
6 ounces tomato paste
1-1/2 teaspoons basil
1/2 teaspoon oregano
1 eggplant, chopped
8 ounces fresh mushrooms, chopped
8 long spinach lasagna noodles
1/2 cup parmesan cheese
16 ounce ricotta cheese
1/2 pound swiss or mozzarella cheese grated + more for topping, optional

Tomato Sauce: Sauté the onion and garlic in the oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens.

Casserole: Preheat oven to 350 degrees. Grease a 13x9 inch pan. Layer 1/2 the tomato sauce, 1/2 the lasagna noodles, half the ricotta cheese, 1/2 the Parmesan cheese, and half the Swiss or mozzarella cheese. Repeat. Top with additional Swiss or mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting.

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