Veggie Lasagna ...and it tastes good!
Kristen W.
Yield: one 9x13
1 quart spaghetti sauce
**Giada di Laurentis - Creamy Tomato (from Target) is the absolute
best in this recipe. You can make it with another sauce and it will be “good”
but believe me, it’s worth the $4 jar of this stuff.
1 can petite diced tomatoes
About 1 c. grated carrot
1 tsp. oregano
6 cooked lasagna noodles
1 16-oz container ricotta or cottage cheese
3-4 handfuls baby spinach (chopped- I use kitchen shears to cut it in handfuls)
2 eggs
1 ½ c. thinly sliced zucchini
About 2 c. shredded part-skim mozzarella cheese
Parmesan Cheese
Mix carrots, oregano, tomatoes and spaghetti sauce together.
Mix Ricotta/cottage cheese, spinach, and eggs together in a
separate bowl.
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking
dish.
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta
mixture, ½ sliced zucchini (enough to cover the whole thing once), and then a
layer of shredded mozzarella and sprinkled Parmesan.
Repeat layers with remaining ingredients (top layer will be
cheeses)
Bake in 350 degrees oven for about 45 minutes (without foil)
