Ingredients:
9 lasagna noodles
1 tsp olive oil
1 med. onion
1 green bell pepper
1 yellow or red bell pepper
2 sm. zucchini
1/2 lb mushrooms
1 pkg frozen chopped spinach
15 oz ricotta cheese
8 oz shredded mozzarella
3 tbsp grated parmesan cheese
1 lg and 1 sm jars pasta sauce
oregano, basil, salt pepper to taste
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Method:
Cook noodles per package instructions. Drain and hold in cold water
Preheat oven to 325°F
Chop onion, bell peppers, zucchini, mushrooms. Thaw and drain spinach.
Heat oil in pan. Add onions, cook until translucent. Add peppers and zucchini. Cook 4 minutes.
Add mushrooms; cook until near done. Combine spinach, sautéed veggies, ricotta, mozzarella and
2 tbsp parmesan. Add spices to taste.
Spoon thin layer of sauce in baking dish. Lay 3 noodles on sauce. Spread half the cheese and veggies.
Repeat, ending with noodles and sauce.
Top with sauce and parmesan. Bake for 30 to 40 minutes.
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