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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | teaspoon | Extra Virgin Olive Oil (First cold press) | 1/3 | slice, large (1/4" thick) | Onions | 1/3 | medium | carrots, julienned | 1/8 | teaspoon | garlic minced | 1/2 | large | Mushrooms | 5 1/3 | leaves | spinach (frozen would work just as well) | 2/3 | cup | Pasta Sauce, organic, Muir Glen | 1/8 | can (2 oz) | olives, sliced, black | 1/4 | teaspoon | oregano | 1/8 | teaspoon | basil | 1/3 | large | unpeeled zucchini slices (about 3 medium zucchinis | 1/3 | cup | mozzarella, organic, Horizon | 1/4 | cup, shredded | cheddar cheese | 1/3 | cup | ricotta cheese | 1/3 | egg | eggs, Free Roaming Organic Brown | 1/2 | ounce | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Saute onion, carrots, garlic and mushrooms in olive oil until just tender. | | 2 | Steam, drain, and chop spinach | | 3 | Blend spaghetti sauce, oregano, basil and olives into sauteed vegetables and simmer for a few minutes. | | 4 | Blend ricotta, eggs and parmeson together in separate bowl. | | 5 | Layer ingredients in lightly greased 9"X 13" pan, in two layers in the
following order:
Zucchini,
cottage or ricotta cheese mixture,
spinach,
grated cheeses,
pasta sauce |
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