Wednesday, December 7, 2011 @ 12:12 PM
Ok, so I’m sure we all just went a little over board with all of the delicious starchy and sugary foods that are associated with Thanksgiving. I know I did. So I was thinking, maybe I should show veggies some love this week (ok, so chopping them up and eating them may not seem like a way to show love, but you know what I mean). I’m sharing with you my favorite lasagna recipe. There is no meat, but I promise you won’t miss it.
A few weeks ago, I had my kids belts assistant, Jen, and her husband over for dinner and I prepared this Vegetarian Lasagna. It was a hit. My hubby always talks about how much he loves it, but it was nice to see it appreciated by someone else too! PS. The kids LOVE this dish, too, and have never complained about the veggies in it.
The other nice thing about this dish is that it’s not calorie heavy and you could make a few small substitutions to make it a little better for you (ie. low fat ricotta, low fat Parmesan and whole wheat lasagna).
- 1 1/2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
- 1/2 cup grated carrot
- 1/2 teaspoon oregano
- 6 uncooked lasagna noodles
- 1 (16 ounce) container ricotta cheese
- 1 (16 ounce) package frozen chopped spinach , thawed and well drained
- 2 eggs
- 1 1/2 cups thinly sliced zucchini
- 1 cup sliced fresh mushrooms
- 3 cups shredded part-skim mozzarella cheese
- 1/2 cup grated parmesan cheese
- Mix carrots, oregano, and spaghetti sauce together.
- Mix Ricotta, spinach, and eggs together in 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, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
- Repeat layers with remaining ingredients.
- Bake in 350 degrees oven for about 45 minutes.
Makes 8 servings!
My mouth is watering just thinking about it! Enjoy!