Vegetable Cheese Lasagna Recipe
Ingredients
| Margarine | 1 Tablespoon | |
| Mushrooms | 3 Cup (16 tbs), thinly sliced | |
| Olive oil | 1 Tablespoon | |
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 6 Clove (5gm) | |
| Tomato sauce | 1 1/2 Cup (16 tbs) | |
| Italian tomatoes | 1 Cup (16 tbs), canned | |
| Salt | 1 1/2 Teaspoon, divided | |
| Oregano leaves | 1 Teaspoon | |
| Basil leaves | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon, divided | |
| Bay leaf | 1 | |
| Spinach package | 2 , chopped | |
| Part-skim ricotta cheese - 2 cups | ||
| Egg | 1 | |
| Lasagna macaroni - 8 ounces, uncooked (12 x 3-inch pieces), cooked according to package directions | ||
| Monterey jack cheese | 11 Ounce, shredded, divided | |
Directions
GETTING READY
1) Preheat oven to 350°F.
MAKING
2) In a 10-inch skillet, saute the mushrooms in the margarine over a medium heat for 2 to 3 minutes, stirring occasionally, until the mushrooms are lightly browned and thoroughly cooked, keep aside.
3) In a 3-quart saucepan, saute the onions and garlic in oil over a medium heat for 1 to 2 minutes until the onions are softened.
4) Stir in the tomato sauce, tomatoes, 1/2 teaspoon salt, oregano, basil, 1/4 teaspoon pepper and bay leaf, mix well.
5) Simmer covered over a low heat for 25 to 30 minutes, stirring occasionally, remove and discard bay leaf.
6) In a medium mixing bowl, mix the spinach, ricotta cheese, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper together.
7) In a 13 x 9 x 2-inch baking dish, spread 1/2 cup tomato mixture at the bottom, arrange 1/2 lasagna macaroni lengthwise, slightly overlapping edges.
8) Spread 1/2 spinach mixture evenly over the macaroni and top with 1/2 mushrooms, then spread 1/2 cup tomato mixture and sprinkle with 1/2 Monterey Jack cheese.
9) Arrange rest of the macaroni crosswise, then spread rest of the spinach mixture, top with rest of the mushrooms, tomato mixture and Monterey Jack cheese.
10) Bake in the preheated oven for 40 to 50 minutes until the lasagna is thoroughly cooked and cheese is lightly browned.
SERVING
11) Serve immediately on individual serving plates.
1) Preheat oven to 350°F.
MAKING
2) In a 10-inch skillet, saute the mushrooms in the margarine over a medium heat for 2 to 3 minutes, stirring occasionally, until the mushrooms are lightly browned and thoroughly cooked, keep aside.
3) In a 3-quart saucepan, saute the onions and garlic in oil over a medium heat for 1 to 2 minutes until the onions are softened.
4) Stir in the tomato sauce, tomatoes, 1/2 teaspoon salt, oregano, basil, 1/4 teaspoon pepper and bay leaf, mix well.
5) Simmer covered over a low heat for 25 to 30 minutes, stirring occasionally, remove and discard bay leaf.
6) In a medium mixing bowl, mix the spinach, ricotta cheese, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper together.
7) In a 13 x 9 x 2-inch baking dish, spread 1/2 cup tomato mixture at the bottom, arrange 1/2 lasagna macaroni lengthwise, slightly overlapping edges.
8) Spread 1/2 spinach mixture evenly over the macaroni and top with 1/2 mushrooms, then spread 1/2 cup tomato mixture and sprinkle with 1/2 Monterey Jack cheese.
9) Arrange rest of the macaroni crosswise, then spread rest of the spinach mixture, top with rest of the mushrooms, tomato mixture and Monterey Jack cheese.
10) Bake in the preheated oven for 40 to 50 minutes until the lasagna is thoroughly cooked and cheese is lightly browned.
SERVING
11) Serve immediately on individual serving plates.
Chef
