This recipe is great for spring. Enjoy!
1 - 1 1/2 lb each: Ricotta cheese, Mozzarella,
1 package lasagna noodles (no boil or regular)
Non-stick cooking spray
6 c pasta sauce, to taste (my recipe or jar)
1/4 tsp pepper
2 eggs (optional)
1 - 2 c . each: chopped onions, sliced portabella mushrooms, baby spinach, sliced zucchini.
Preheat oven to 375' F.
Cook lasagna noodles according to package and drain, set aside. If using no boil noodles, omit this step.
Rinse, peel and chop onions.
Rinse and cut zucchini in half lengthwise, and cut into slices.
Clean and slice mushrooms.
Rinse, dry and snip stems from spinach leaves.
Place ricotta cheese in mixing bowl add two eggs, and combine well.
Spray baking pan with non stick cooking spray. Take 1/2 - 3/4 cup of tomato sauce and spread on bottom of baking pan.
Layer 1/3 of noodles overlapping each other in bottom of baking pan. Spread 1/3 of sauce over noodles. Arrange 1/2 of ricotta cheese mixture, 1/2 of the vegetables, 1/3 of mozzarella cheese over sauce.
Top with 1/3 noodles and repeat previous layering process.
Set aside 1 c of sauce. Top with remaining noodles. Layer 1 c of sauce, remaining mozzarella cheese over noodles.
Cover lasagna with foil and bake for 40 min - 1 hr.
Makes 10 serving.