| Vegetarian Lasagna 3
TOMATO SAUCE
2 tablespoon of Oil
1 medium Onion, chopped
1 Garlic clove, chopped
28 ounce can of tomatoes, chopped & undrained
6 ounces of Tomato paste
1 1/2 teaspoon of Basil
1/2 teaspoon of Oregano
2 medium zucchini or 2 medium Yellow squash or 1 Eggplant, chopped
8 ounces of Fresh mushrooms, chopped
CASSEROLE
8 Long spinach lasagna noodles
1/2 cup of Parmesan cheese
16 ounces of Ricotta cheese
1/2 pound of Swiss or Mozzarella cheese, grated + more for topping (optional) |
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Tomato Sauce: Sauté the onion and garlic in the oil in a large skillet. When tender, add tomatoes and tomato paste. Stir in basil and oregano. Add squash and mushrooms. Simmer about 1 hour, stirring occasionally, until sauce thickens. Casserole: Preheat oven to 350ºF. Grease a 13x9 inch pan. Layer 1/2 the tomato sauce, 1/2 the lasagna noodles, half the ricotta cheese, 1/2 the Parmesan cheese, and half the Swiss or Mozzarella cheese. Repeat. Top with additional Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting. Serves 8 |
