Vegetable Lasagna
This zucchini and spinach vegetarian-pasta meal is made special with a hint of nutmeg nestled in amongst the ricotta and mozzarella cheeses.
How many servings?From kitchen to table in 1 hour 20 minutes.
tomato sauce
canned diced tomatoes, drained
Italian salad dressing
Italian seasonings
chopped garlic
ricotta cheese
grated mozzarella cheese, divided
grated Parmesan cheese
nutmeg
chopped zucchini
frozen chopped spinach, thawed and
well drained
chopped onion
non-stick cooking spray
frozen garlic cheese bread
Directions
- In a large saucepan, heat water to boiling for lasagna
noodles.
- While water heats, prepare sauce. In a skillet, combine
tomato sauce, drained tomatoes, Italian salad dressing,
Italian seasonings and chopped garlic. Heat to boiling over
medium-high heat, then reduce heat to lowest setting and
simmer.
- Preheat oven to 350 degrees.
- Cook lasagna noodles in boiling water according to package
directions.
- As lasagna noodles cook and sauce simmers, make cheese
filling. In a mixing bowl, combine ricotta cheese, half
the mozzarella cheese, grated Parmesan cheese and nutmeg.
Mix together well.
- Add chopped zucchini, chopped spinach and chopped onion
to cheese mixture. Stir to blend.
- Drain and rinse lasagna noodles. Spray a baking dish with
non-stick cooking spray.
- Divide sauce and cheese/vegetable mixture into two; divide
lasagna noodles into three. Make the casserole by creating
one layer of noodles, sauce and cheese/vegetable mixture
and then another layer of noodles, sauce and cheese/vegetable
mixture. The remaining noodles are layered on top. Sprinkle
with the remaining mozzarella cheese.
- Bake at 350 degrees for 45 minutes or until casserole
is lightly browned.
- Remove lasagna from oven and let stand while garlic cheese bread toasts in hot oven.