I am patting myself on the back after preparing this super yum vegetable lasagna last night. I had four generations at the dinner table, including Great Grandma DiGiovanni, and the whole gang gave me two thumbs up…especially LLB! She scarfed down every last bit…yesssssss, she ate VEGETABLES!!
I pretty much went off the box in terms of preparation, but I changed the meat to my own veggie saute and added a few spices here and there. Here’s what you need:
1/2 box of lasagna noodles
- 1 jar organic four cheese pasta sauce
- 3 cups shredded part skim mozzarella
- 1 16 oz container of part skim ricotta cheese
- 1/2 cup grated Romano cheese
- 4-5 cloves of garlic
- 1/2 medium thin sliced yellow onion
- 8-10 thins sliced white mushrooms
- 3 small thinly sliced zucchini
- 2 handfuls of fresh spinach
Preheat oven to 375 degrees. First, prepare the veggie saute. Heat 3-4 chopped garlic cloves in olive oil. Once lightly browned, add add all veggies except spinach…that can go in at the last minute. I added a little Italian seasoning, some fresh lemon juice and a dash of sea salt. Saute veggies until tender, adding the spinach in at the last couple of minutes, then set aside. Bring 4-6 qts of water to a boil and add your pasta. Boil for 8-10 minutes. While the pasta is cooking, in a bowl combine 2 eggs, the ricotta cheese, Romano cheese and mozzarella cheese (leave 1/2 cup -1 cup mozz cheese aside) and mix. Oil a 9×12 casserole dish and start by spreading a thin layer of sauce on the bottom. Next, lay down a layer of lasagna noodles. Then, spread 1/2 the cheese mixture, then 1/2 the veggie mixture, then some more sauce. Repeat for one more layer and then top it off with the remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and boil for 2-3 minutes to brown the cheese….finito!!