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Recipes - Vegetable Lasagna

Recipe Name

Vegetable Lasagna

Submitted by

tha

Recipe Description

Sue Gregg's Main Dishes cookbook, adapted by Sharon Smith

Quantity	1	Quantity Unit	9 x 13 pan	Servings
Prep Time (minutes)	20	Cook Time (minutes)	45	Ready In (minutes)	65

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Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be adjusted.

Ingredients
Amt.	Measure	Ingredient



1/3	teaspoon	Extra Virgin Olive Oil (First cold press)
1/4	slice, large (1/4" thick)	Onions
1/4	medium	carrots, julienned
1/8	teaspoon	garlic minced
1/3	large	Mushrooms
4 1/4	leaves	spinach (frozen would work just as well)
1/2	cup	Pasta Sauce, organic, Muir Glen
1/8	can (2 oz)	olives, sliced, black
1/4	teaspoon	oregano
1/8	teaspoon	basil
1/4	large	unpeeled zucchini slices (about 3 medium zucchinis
1/4	cup	mozzarella, organic, Horizon
3/4	ounce	cheddar cheese
1/4	cup	ricotta cheese
1/4	egg	eggs, Free Roaming Organic Brown
1/2	ounce	grated parmesan

Steps

Sequence	Step

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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