Vegetable Lasagna
 
 
Author:
Ingredients
Tomato Sauce
  • 4 cans (14.5 ounces each) diced tomatoes
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced or sliced
  • 1 tbsp dried basil
  • 1 tsp each salt & black pepper
Lasagna
  • 2 tbsp olive oil
  • 2 medium zucchini, sliced thin (about ¼” thick)
  • 1 pound mushrooms, sliced
  • 8 ounces spinach leaves, with stems removed, chopped
  • ¼ tsp each salt & black pepper
  • 1 egg
  • 16 ounces ricotta cheese
  • 12 uncooked lasagna noodles
  • ½ cup water (if needed)
  • ½ cup Parmesan cheese
  • 12-14 Kalamata olives, sliced
Instructions
Tomato Sauce
  1. Drain tomatoes, saving ½ cup juice.
  2. Heat the Olive Oil over medium heat.
  3. Saute the onion and garlic until transparent.
  4. Stir in tomatoes and juice, basil, salt & pepper.
  5. Bring to a boil.
  6. Simmer, uncovered, for 30 minutes.
Lasagna
  1. Preheat oven to 350 F.
  2. Heat the Olive Oil over medium heat.
  3. Add zucchini and cook, with stirring, for 5 minutes.
  4. Add the mushrooms and cook for 5-10 minutes – until they are tender and have begun to release their liquid.
  5. Add spinach and cook for 5 minutes.
  6. Beat egg and stir in the ricotta cheese.
  7. In a 13×9 inch baking pan, layer ingredients as follows:
  8. - 1 cup Tomato Sauce, spread evenly.
  9. - 4 lasagna noodles in a single layer.
  10. - ⅓ of the ricotta mixture, spread evenly.
  11. - ⅓ of the vegetable mixture, spread evenly.
  12. - Repeat layers 2 times.
  13. Top with remaining Tomato Sauce. Then cover with ½ cup of parmesan cheese.
  14. Pour any remaining juice from the vegetables on the sides of the lasagna. If there are no juices left, us ½ water.
  15. Spread olives evenly on top.
  16. Bake for 45 minutes, or until bubbly. Let set for 5-10 minutes before serving.
Recipe by Mariposa Naturals at https://mariposanaturals.com/vegetable-lasagna/