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 Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65

Ingredients Amount 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