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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
tablespoonExtra Virgin Olive Oil (First cold press)
1/2
cup, choppedOnions
1
cup, choppedcarrots, julienned
1
clovegarlic minced
1
cup, pieces or slicesMushrooms
1
bunchspinach (frozen would work just as well)
4
cupsPasta Sauce, organic, Muir Glen
1
can (2 oz)olives, sliced, black
1
1/2
teaspoonsoregano
1
teaspoonbasil
6
cups, slicedunpeeled zucchini slices (about 3 medium zucchinis
2
cupsmozzarella, organic, Horizon
1
1/2
cups, shreddedcheddar cheese
2
cupsricotta cheese
2
eggseggs, Free Roaming Organic Brown
1
cupgrated parmesan
Steps
Sequence Step
1Saute onion, carrots, garlic and mushrooms in olive oil until just tender.
2Steam, drain, and chop spinach
3Blend spaghetti sauce, oregano, basil and olives into sauteed vegetables and simmer for a few minutes.
4Blend ricotta, eggs and parmeson together in separate bowl.
5Layer 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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