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Vegetarian Lasagna

Microwaverina's picture
Ingredients
  Onion 1 Large, chopped
  Carrots 1⁄2 Pound, shredded
  Mushrooms 1⁄2 Pound, coarsely chopped
  Ricotta cheese 30 Ounce
  Eggs 4
  Grated parmesan cheese 2 Ounce (0.5 Cup)
  Spaghetti sauce 1 Cup (16 tbs)
  Lasagna noodles 6 (Uncooked)
  Frozen chopped spinach 20 Ounce (Thawed And Drained)
  Tomatoes 1⁄2 Pound, peeled and coarsely chopped
  Shredded mozzarella cheese 16 Ounce
Directions

Place onion in 1-quart microproof casse-role.
Cover with casserole lid and cook on HI, 2 minutes.
Spread out on paper towel to absorb excess moisture.
Place carrots in same casserole.
Cover and cook on HI, 2 1/2 minutes.
Spread out on paper towel.
Repeat with mushrooms, cooking on HI, 2 1/2 minutes.
In the same casserole, stir together ricotta, eggs, and Parmesan cheese.
Set aside.
Form the first layer with 3 lasagna noodles, one-third the ricotta mixture, spinach, and onions.
Form the second layer with 3 lasagna noodles, one-third the ricotta mixture, car-rots, and mushrooms.
Form the third layer with the remaining ricotta mixture, tomatoes, and mozzarella.
Double-wrap casserole tightly with plastic wrap.
Refrigerate 6 to 12 hours.
Remove casserole from refrigerator and let stand 1 hour.
Cook on HI, 8 minutes.
Rotate dish one-half turn.
Cook on 50, 20 minutes.
Remove from oven and let stand 10 minutes before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Servings: 
8

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