Ingredients
- Vegetarian
3 cups (20 ounce bag frozen) diced,cooked drained vegetables; broccoli, mushrooms, spinach, zucchini, eggplant, bell pepper
1 onion, chopped OR 1/2 cup celery, chopped
2 cloves crushed garlic
1 quart tomato sauce (I like chunky mushroom, olive and caper, or vegetable)
1-6 oz. can tomato paste
You may substitute 5 cups of creamy Alfredo style sauce, or half and half: veggie lasagna is good with every other layer red and white.
salt to taste
2 tsp. dried Italian spice OR mixed basil and oregano
1-12 oz. carton ricotta or small curd cottage cheese, or crumbled drained tofu
2 eggs mixed with 1 tablespoon fruity olive oil
1 tablespoon dried parsley
1/2 cup grated Parmesan cheese
10-12 oz. lasagna noodles, uncooked
3 cups (12 oz.) shredded mozzarella cheese
Cook and drain chopped vegetables, measure out 3 cups, set aside. Brown onion/ celery and garlic in skillet. Stir in alfredo sauce or tomato sauce and tomato paste, salt and Italian spice or oregano. Separately, mix the mozzarella and the Parmesan. In a third bowl, mix ricotta or tofu, eggs, and parsley.
Description
Adapted From The Recipe Found At Http://www.ellenskitchen.com/bigpots/oamc/crocklas.html
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter