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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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Ingredients
Amt.	Measure	Ingredient



1	tablespoon	Extra Virgin Olive Oil (First cold press)
1/2	cup, chopped	Onions
1	cup, chopped	carrots, julienned
1	clove	garlic minced
1	cup, pieces or slices	Mushrooms
1	bunch	spinach (frozen would work just as well)
4	cups	Pasta Sauce, organic, Muir Glen
1	can (2 oz)	olives, sliced, black
1 1/2	teaspoons	oregano
1	teaspoon	basil
6	cups, sliced	unpeeled zucchini slices (about 3 medium zucchinis
2	cups	mozzarella, organic, Horizon
1 1/2	cups, shredded	cheddar cheese
2	cups	ricotta cheese
2	eggs	eggs, Free Roaming Organic Brown
1	cup	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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