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Vegetable Lasagne Recipe

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This recipe for Vegetable Lasagne, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Urban
Added: Wednesday, June 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
1 medium onion, chopped
1 medium zucchini, grated
1 large carrot, grated
4 c. sliced fresh mushrooms
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
3 c. spaghetti sauce (Hot & Spicy is good)
9 lasagne noodles
2 c. Ricotta cheese
3-4 c. fresh spinach, chopped
3 c. grated Mozzarella cheese

Directions:
Directions:
Heat oil in frying pan; saute onion, zucchini, carrot and mushrooms until tender. Add thyme, oregano and basil. Stir in spaghetti sauce. Simmer for 20 minutes. Cook lasagne noodles according to package directions. Grease a 9 x 13" (23 x 33 cm.) casserole. Layer with 1/2 of the sauce, 3 noodles, 1/2 of the ricotta cheese, cover with all of the spinach, then 1/3 of the mozzarella cheese. Repeat layers, ending with the last 3 noodles and mozzarella. Bake at 350 (180 C.) for 40 minutes, or until bubbly. Let sit for at least 10 minutes before cutting.

Number Of Servings:
Number Of Servings:
8

 

 

 

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