Ingredients

  • 1 (1-1/2 qt. ) jar of your favorite spaghetti sauce
  • 1/2 c. grated carrots
  • 1/2 tsp. oragano
  • 6 cooked lasagna noodles
  • 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

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 reamiaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Reapeat layers with remaining ingredients. Bake in 350 degree oven for about 45 minutes.


Serves 8.

Print this recipe

Submitted 6/13/05.
Source: Martha's recipes
Submitted By: Marlen
matchlessm@aol.com
Vegetarian Lasagne