Vegetable Lasagna

[Guest guest]

This is from a beginning cookbook (Betty Crocker) I got for my stepson for his

birthday recently:

 

* Exported from MasterCook *

 

Vegetable Lasagna

 

Recipe By : Betty Crocker's Cooking Basics

Serving Size : 6 Preparation Time :0:00

Categories : " Post " Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium zucchini -- shredded

2 cups spaghetti sauce

1 10 oz pkg frozen spinach -- thawed

(squeezed & dried w/paper towels)

1 1/2 cups light ricotta or cottage cheese

1/3 cup grated parmesan cheese

2 tablespoons chopped fresh oregano -- (or 1 1/2 tsp dried)

1 4 oz can mushroom stems and pieces

8 precooked or oven-ready lasagna noodles -- (7x3 " each)

2 cups shredded mozzarella cheese -- (8 oz)

 

Mix spaghetti sauce and zucchini. Drain and squeeze spinach dry and dry

with paper towels.

Mix the spinach, cottage or ricotta cheese, Parmesan, and oregano in a

bowl. Drain the mushrooms. Spread 1/2 cup of the sauce mixure in an ungreased

8 or 9-inch square baking pan.

Top sauce mixture in pan with 2 noodles, placing them so they do not

overlap or touch sides of the pan. Spread one-fourth of hte remaining sauce

mixture (about 1/2 cup) over the noodles. Drop one-fourth of the spinach

mixture over the sauce mixture; spread carefully. Sprinkle with one-fourth of

the mushrooms and 1/2 cup of the mozzarella cheese. Repeat layering three more

times, beginning with 2 more noodles. Cover with plastic wrap and then aluminum

foil and refrigerate up to 24 hours.

When ready to bake -- preheat oven to 400 ° F. Remove plastic wrap from

lasagna, cover with aluminum foil, and bake for 45 minutes. Carefully remove

foil and continue baking 10 minutes longer or until lasagna is bubbly around the

edges. Remove from oven and let stand 10 minutes. Serve.

 

 

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