Recipe - Vegetable Lasagna

12 Lasagna noodles
1 One half cup Marinara sauce; divided

VEGETABLE FILLING
1 tablespoon Canola oil
4 cup Sliced zucchini; thinly
cut or sliced up
3 cup Chopped eggplant; 1/2"
pieces
2 cup Mixed wild mushrooms;
chopped
1 cup Shredded carrots
1 cup Chopped onion
One half cup Marinara sauce
One half cup Frozen chopped spinach;
thawed and squeezed
One half cup Grated parmesan cheese
One half cup Chopped fresh parsley
1/8 teaspoon Salt; or to taste

RICOTTA FILLING
1 Egg; beaten
3 cup Ricotta cheese; part skim
milk
One half cup Shredded mozzarella cheese
One fourth teaspoon Black pepper

TOPPING
One half cup Shredded mozzarella cheese
One fourth cup Grated Parmesan cheese

For the vegetable filling, heat the oil in a large skillet. Add the
zucchini, eggplant, mushrooms, carrots, and onions; cook, stirring, until
softened, about 4 minutes. Stir in the One half cups marinara sauce, the
spinach, One half cup Parmesan, the parsley, and salt.

For the ricotta filling, in a large bowl, beat the egg; add the ricotta, 1
One half cup mozzarella, and the pepper.

In a small bowl, toss together One half cup mozzarella and One fourth cup Parmesan for
the topping.

Cook the noodles according to package directions; drain.

Preheat the oven to 400°F

Thinly spread Three fourths cup marinara sauce in the bottom of a 9 X 13inch baking
dish. Use 4 of the noodles to line the bottom of the dish. Spread One half of
the ricotta filling over the noodles. Cover with One half of the vegetable
filling. Top with 4 more noodle. Spread with remaining ricotta filling and
top with remaining vegetable filling.

Top with remaining noodles. Spread remaining Three fourths cup marinara sauce over
noodles.

Bake, covered, 30 minutes. Sprinkle with cheese topping; continue baking 20
minutes longer. Remove from over and let stand 15 minutes before cutting
into squares.

Variation: You can vary the vegetables however you likeuse more of some
and less of others. Per serving: 782 Calories; 20g Fat (23% calories from
fat); 37g Protein; 115g Carbohydrate; 70mg Cholesterol; 773mg Sodium

Recipe by: 1000 Vegetarian Recipes

Posted to EATLF Digest by Betsy Burtis ebburtis@ix.netcom.com on Feb 6,
1999, converted by MM_Buster v2.0l.