Recipe: Vegetable Lasagna (with vegetable and ricotta fillings)

VEGETABLE LASAGNA

12 lasagna noodles
FOR THE VEGETABLE FILLING:
1 tbsp vegetable oil
4 cups thinly sliced zucchini
3 cups diced eggplant
2 cups chopped fresh mushrooms
1 cup shredded carrots
1 cup chopped onions
3 cups marinara sauce, divided use
1/2 cup cooked chopped spinach
3/4 cup grated Parmesan cheese, divided use
1/2 cup chopped fresh parsley
1/8 tsp salt
FOR THE RICOTTA FILLING:
1 egg
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 tsp ground black pepper

Preheat oven to 400 degrees F.

Cook the lasagna noodles according to package directions; drain.

TO PREPARE THE VEGETABLE FILLING:
Heat vegetable oil in a large skillet, add zucchini, eggplant, mushrooms, carrots and onion. Cook stirring until softened about 4 minutes. Stir in 1 1/2 cups marinara sauce, spinach, 1/2 cup Parmesan cheese, parsley and salt. Set aside.

TO PREPARE THE VEGETABLE FILLING:
Beat egg and add ricotta cheese, 1 1/2 cups mozzarella and black pepper. Set aside.

TO PREPARE THE TOPPING:
In a small bowl toss the remaining 1/2 cup mozzarella cheese and remaining 1/4 cup Parmesan cheese. Set aside.

TO ASSEMBLE AND BAKE:
Thinly spread 3/4 cup marinara sauce in the bottom of a 13x9-inch baking dish. Place 4 of the lasagna noodles in the bottom. Spread half of the ricotta filling over the noodles in the pan. Cover with half of the vegetable filling. Top with 4 more noodles; spread remaining ricotta filling, then the remaining vegetable filling. Top with the last noodles then the remaining 3/4 cup marinara sauce.

Cover and bake for 30 minutes. Sprinkle with topping and continue to bake for 20 minutes more. Remove from oven and let stand for 15 minutes before cutting.

Makes 8-12 servings
From: Dawn, nys