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Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Harris
Added: Monday, April 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  

1 ( 1 1/2 qt. ) jar of your favorite spaghetti sauce
1/2 c. grated carrots
1/2 tsp. oregano
6 cooked lasagna noodles (I used 8)
1 ( 16 oz. ) container Ricotta cheese
1 pkg. frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 c. thinly sliced zucchini
1 c. sliced fresh mushrooms
3 c. part skim milk shredded mozzarella
1/2 c. grated parmesan cheese

Directions:
Directions:
Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach, and eggs together in separate bowl. Spread 1/2 cup spaghetti sauce in bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, 1/2 remaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Repeat layers with remaining ingredients. Bake in 350 degree oven for about 45 minutes. I covered it with foil for about half the bake time. Serves 8.

Personal Notes:
Personal Notes:
I got this recipe from my brother-in-law. He baked it for us in the oven but reports that he often makes it for boy scout campouts and they bake it at a campfire.

 

 

 

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