Vegetable Lasagna
Vegetable Lasagna is an moderately easy dinner. Made with 8 oz. pkg. lasagna noodles, 1 tbsp. olive oil, 3/4 c. chopped onion, 2 cloves garlic, chopped and 1 jar spaghetti sauce (26 or 30 oz.), this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Prepare lasagna according to package directions; drain. In saucepan, heat oil.
Saute onion, garlic mushrooms. Stir in spaghetti sauce; simmer 15 minutes.
Bowl, combine Ricotta, spinach, 1/2 cup Mozzarella, Parmesan and egg; mix well.
In 12 x 12-inch baking dish, layer 1 sauce, half the lasagna noodles, half the remaining sauce, all the spinach mixture, half of the remaining
Mozzarella and the remaining noodles and sauce.
Cover.
Bake in 350Β° oven for 45 minutes.
Uncover; top with remaining Mozzarella and parsley. Bake 15 minutes longer. Let stand 10 minutes before serving. Makes 6 to 8 servings.
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