The GoatMentor Recipe book
Vegetable Lasagna
- 12 whole wheat lasagna noodles (uncooked)
- 1 lb. fresh spinach chopped and cooked (1 ½ lbs. if frozen)
- 2 cups sliced fresh mushroom (optional)
- 2 cups grated carrot
- ½ head fresh crushed garlic
- ¼ cup chopped onion
- 1 T. olive oil
- 15 oz. tomato sauce
- ½ tsp. basil
- 9 oz. tomato paste
- ½ cup ripe olives, chopped
- ½ T. oregano
- 2 ¼ cup ricotta cheese (or cottage cheese)
- 16 oz. Monterey Jack cheese, grated (we usually use our homemade Mozzarella instead)
Saute mushrooms, carrots, garlic and onion in oil. Stir in next five ingredients (tomato sauce, basil, tomato paste, olives, oregano). In greased pan, layer noodles, ricotta, spinach, sauce and cheese. Bake at 375 degrees for 30 minutes or until hot.
Makes one 9 x 13 pan. This is another great 'make-it-ahead-and-freeze-it' meal for kidding season!