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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Schilly


2, 28 oz. Tomatoes, undrained
3 tbsp. Olive Oil
4 Cloves Garlic, finely chopped
1 Medium Onion
1 tsp. Oregano
1/2 tsp. Basil
2, 10 oz. Frozen Spinach, thawed and drained
2, 15 oz. Ricotta Cheese
10 oz. Mozzarella Cheese
1 lb. Fresh Mushrooms, thinly sliced, sautéed in butter
1, 2 lb. Lasagna Noodles
1/2 c Parmesan Cheese

Place tomatoes in a large mixing bowl, set aside. Heat oil in skillet, add garlic and onion, saute lightly. Add oregano, basil. Place mashed tomatoes, onions, garlic in saucepan. Simmer covered stirring occasionally for 2 hrs. or until liquid has evaporated and sauce has thickened. Mix thawed and drained spinach with ricotta cheese. Spread a thin layer of half of the noodles on top of sauce. Then add another 1/3 of the sauce. Next add half of spinach mixture, half of the mushrooms and half of the mozzarella cheese. If you want to, sprinkle with salt and pepper. Repeat layers with remaining noodles, sauce, mushrooms and cheese. Sprinkle with Parmesan cheese.
Bake 325º for 45 minutes, Let stand for 15 minutes before serving.




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