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