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Vegetable Cheese Lasagna

Tummy.Tucker's picture
Ingredients
  Margarine 1 1⁄3 Tablespoon (Use 1 Tablespoon Plus 1 Teaspoon)
  Thinly sliced mushrooms 3 Cup (48 tbs)
  Mushrooms 3 Cup (48 tbs), thinly sliced
  Olive oil 1 1⁄3 Tablespoon (Use 1 Tablespoon Plus 1 Teaspoon)
  Chopped onions 1 Cup (16 tbs)
  Garlic 6 Clove (30 gm), minced
  Tomato sauce 1 1⁄2 Cup (24 tbs)
  Canned italian tomatoes 1 Cup (16 tbs), drain and dice tomatoes, reserving liquid (With Liquid)
  Canned italian tomatoes 1 Cup (16 tbs), drained and diced, reserving liquid (With Liquid)
  Salt 1 1⁄2 Teaspoon, divided
  Oregano leaves 1 Teaspoon
  Basil leaves 1 Teaspoon
  Pepper 1⁄2 Teaspoon, divided
  Bay leaf 1
  Frozen chopped spinach package 20 Ounce, thawed and well drained to make about 2 cups (2 Packages, 10 Ounce Each)
  Frozen spinach package 20 Ounce, chopped, thawed and well drained to make about 2 cups (2 Packages, 10 Ounce Each)
  Part skim ricotta cheese 2 Cup (32 tbs)
  Egg 1 , beaten
  Lasagna macaroni 8 Ounce, cooked according to package directions (12 X 3-Inch Pieces)
  Uncooked lasagna macaroni 8 Ounce, cooked according to package directions (12 X 3-Inch Pieces)
  Shredded monterey jack cheese 11 Ounce, 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Gourmet
Preparation Time: 
35 Minutes
Cook Time: 
90 Minutes
Ready In: 
125 Minutes
Servings: 
4

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