Ingredients: |
Ingredients: 2 medium onions, chopped
7 tbsp. olive oil, separated (5 tbsp/2 tbsp )
1 - 6oz. tomato paste
1/4 cup parsley, chopped
2 tsp. oregano (whole)
1 tsp. basil (whole)
2 tsp. salt
Fresh ground pepper
1/2 # fresh sliced mushrooms
1/2 # shredded mozzarella
1/2 # shredded provolone
1 - 16oz. carton ricotta cheese
6 tbsp. fresh Parmesan cheese
1- 8oz. box lasagna noodles
10 oz. chopped frozen spinach
4 cloves garlic, minced
1 - 28oz can whole tomatoes
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Directions: |
Directions:In 5 tbsp. olive oil, saute' onions and garlic until tender. Stir in tomatoes, tomato paste, parsley, and seasonings. Bring to a boil; reduce heat and simmer for 45 minutes or until thickened.
Cook lasagna noodles according to package directions and drain.
Saute' mushrooms until tender in 2 tbsp. olive oil and add sauce to mixture. Add thawed spinach to sauce mixture. Stir and heat for 10 minutes more and remove from heat.
Combine mozzarella, provolone, and ricotta cheeses in a medium size bowl. Mix well and set aside.
Spray your 9 x 11" pan with Pam and spread a small amount of sauce in bottom of dish. Layer 1/3 of the noodles, the 1/3 of the sauce, then 1/3 of cheese mixture, then sprinkle with 2 tbsp. of Parmesan cheese. Repeat layers until all i ingredients are used.
Bake @ 375º for 1 h our.
Options: You could use zucchini for the vegetable. The sauce is also very good over spaghetti. Could add meatballs or Italian Sausage. |
This recipe for Cheesy Vegetable Lasagna is from