Recipe Sharing

Meat is NOT Kylie's favorite thing. She is not a vegetarian, but we like to tease her like she is. So, I decided to try and find a LASAGNA recipe that was vegetarian, and I did! We had it Monday night. It was good. Kerry said it was GREAT! (Kylie is at soccer and she has not eaten it yet; her review to come later.)

Give it a try!

Tell me how you like it!




Vegetarian Lasagna


Ingredients
1 1/2 quarts spaghetti sauce ( your favorite homemade or jar spaghetti sauce) **jpc note: one jar is plenty!
1/2 cup grated carrots
1/2 teaspoon oregano
6 cooked lasagna noodles
1 (16 ounce) containers ricotta cheese
1 (16 ounce) packages frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions
1. Mix carrots, oregano, and spaghetti sauce together.
2. Mix Ricotta, spinach, and eggs together in separate bowl.
3. Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
4. Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
5. Repeat layers with remaining ingredients.
6. Bake in 350 degrees oven for about 45 minutes.