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Categories:
tomato sauce No Boil lasagna noodles fresh spinach leaves fresh mushrooms carrots zucchini onion Ricotta andor Mozzarella cheese Parmesan
Viewed: 26 - Published at: 8 years agoIngredients
- 32 oz Italian Tomato Sauce
- 12 No-Boil Lasagna Noodles
- 1 lb fresh spinach leaves, steamed and drained
- 3/4 lb fresh mushrooms, sliced and sauteed in olive oil
- 4-5 carrots, grated
- 1 turnip, grated
- 1 zucchini, grated
- 1/2 cup onion, chopped
- 2-3 cups ricotta and/or cottage cheese
- 1 lb mozzarella cheese
- 3/4 cup parmesan, romano and/or asiago, finely grated
Method
- Preheat oven to 375 degrees F
- Saute carrots, zucchini and chopped onion in 1 TBS olive oil. Add Italian tomato sauce. Optionally, enhance seasoning with 1 teaspoon each of dried oregano and dried rosemary.
- 1) Spread thin layer of sauce over bottom of lasagna pan
- 2) cover with a single layer of noodles, breaking as necessary to fit
- 3) place mounds of ricotta on noodles, using half
- 4) spread spinach and mushrooms over top
- 5) add half the sauce, followed by
- 6) half the mozzarella, scattered, then
- 7) another half the noodles, and
- 8) the remaining ricotta, followed by
- 9) the other half of the sauce, which gets covered by
- 10) the remaining mozzarella
- 11) sprinkle with parmesan
- Bake for 45 minutes. Cover loosely with foil toward the end of the baking if the lasagna is getting too brown. Let stand 10 minutes before serving.
