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Vegetarian Lasagna Recipe

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This recipe for Vegetarian Lasagna, by , is from 2017 UMC in Wayne Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lois Mougalian


1 package lasagna noodles
1 package frozen spinach
1/2 cup chopped onion
2 cloves garlic
1 Tbsp. oil
2 cups sliced mushrooms
1 cup grated raw carrots
1/2 can pitted black olives chopped
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
1 1/2 tsp. oregano
2 cups ricotta
1 lb. mozzarella
1/4 cup parmesan
1 zucchini cut into cubes

Boil noodles. Saute garlic and onion in oil until soft. Add carrots & mushrooms and cook until tender. Stir in tomato sauce, paste, olives and seasoning. In 13x9 pan layer noodles, ricotta, spinach, mozzarella and sauce. Sprinkle parmesan on top. Bake at 375 for 35-45 minutes.




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