Recipe for Vegetarian Lasagna
Cheesy lasagna is an economical favorite amongst vegetarians and meat eaters alike. Plus, it is so hearty and filling that no one will miss ground beef or pork. And, if that's not enough, it's easy to make and will feed your entire household for at least two nights. Try this delicious vegetarian lasagna recipe.
Ingredients:
- 36 ounces vegetarian spaghetti sauce
- 1 pound box no-cook lasagna noodles
- 3 cups diced zucchini
- 1 pound Ricotta cheese
- 1 egg white
- 1 teaspoon Italian seasoning blend
- 1/2 teaspoon garlic
- 1 tablespoon grated Parmesan cheese
- 1 cup sliced mushrooms
- 1/4 cup grated Mozzarella
Preheat your oven to 375 degrees Fahrenheit. Spread a layer of spaghetti sauce on the bottom of a 13 by nine inch baking dish. Cover the sauce with a layer of noodles and sprinkle a cup of zucchini over the noodles. Spoon another layer of spaghetti sauce over the zucchini. Next add another layer of noodles, zucchini and sauce.
Mix the Ricotta cheese with your egg white, the seasoning blend, the garlic powder and the Parmesan cheese. Spread this cheese mix over your casserole. Top the cheese with the mushrooms. Cover the mushrooms with another layer of noodles, zucchini and sauce. Coat the entire casserole with the remaining sauce and cover it with tin foil.
Bake your lasagna for 45 minutes to one hour. Remove the tin foil and sprinkle the Mozzarella cheese all over the top of the lasagna. Continue to bake the casserole until the cheese on top is melted and bubbling.
Variations: You can make this vegetable lasagna with almost any vegetable that your family enjoys. If you want to add more greens, mix two cups of defrosted frozen spinach in with the cheese mix. You can also layer yellow squash or eggplant along with the zucchini. If you want to make a lower fat version of this lasagna, substitute all of the cheese with low fat varieties.
