My family is flying in today for the holidays and I am making vegetarian lasagna for dinner tonight! Skiing all day, and coming home to this delicious meal is a family tradition!
1 1/2 quarts spaghetti sauce (Your favorite pre-made sauce or home made)
2 carrots grated
1⁄2 teaspoon oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
no boil lasagna noodles
1 (16 ounce) container ricotta cheese (full fat)
2 cups fresh spinach leaves, chopped in a food processor
1 1⁄2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups shredded part-skim mozzarella cheese
1⁄2 cup grated parmesan cheese Directions
Mix carrots, oregano, red pepper flakes, salt and spaghetti sauce together.
Mix Ricotta, eggs and spinach together in separate bowl.
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
Layer lasagna noodles, ½ remaining sauce, ½ ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
Repeat layers with remaining ingredients.
Bake in 350 degrees oven for about 45 minutes.