I don’t know a person who doesn’t love a good lasagna. And the great thing about it is that you can use any kind of fillings you want.
It doesn’t necessarily mean that you always have to use meat. You can use veggies for a change, and of course, those are great for vegetarians who are not fancy of eating meat and anything coming from animal origin.
Here, we will present a vegetarian version of this recipe. It is easy to be made and you’ll want to put it on your regular menu permanently.
Total Time: 55 min, Servings 8
Prep 10 min, Cook 45 min
- 1 1⁄2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
- 1⁄2 cup grated carrot
- 1⁄2 teaspoon oregano
- 6 cooked lasagna noodles
- 1 (16 ounce) container ricotta cheese
- 1 (16 ounce) package frozen chopped spinach, thawed and well drained
- 2 eggs
- 1 1⁄2 cups thinly sliced zucchini
- 1 cup sliced fresh mushrooms
- 3 cups shredded part-skim mozzarella cheese
- 1⁄2 cup grated Parmesan cheese
- Mix carrots, oregano, and spaghetti sauce together
- Mix Ricotta, spinach, and eggs together in separate bowl
- Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish
- Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
- Repeat layers with remaining ingredients
- Bake in 350 degrees oven for about 45 minutes
Note: If you decide to make a regular lasagna, you can do it without boiling the lasagna noodles. Simply layer them raw as usual recipe with all ingredients, and let them stay over night(so you will have a prepared lunch for baking for the next day), or a couple of hours to soak up. The baking process is the same.
We hope you’ll enjoy this recipe!
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