Italian Garden Lasagna

Yields:	6 servings
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	Preparation	25 minutes
	Cooking	40 minutes
	Ready In	1 hours

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Ingredients

8	ounces	lasagna noodles	uncooked
30	ounces	spaghetti sauce	meatless
1 1/2	cups	water
2	tablespoons	olive oil
1	cup	onion	chopped
1	cup	sweet bell pepper	chopped
1	cup	carrots	shredded
4	cloves	garlic	crushed
2	cups	mushrooms	sliced
1	cup	zucchini
1	cup	broccoli florets	chopped
1	teaspoon	basil	dried
1	teaspoon	oregano	dried
1/2	teaspoon	salt
1/4	teaspoon	black pepper
10	ounces	spinach
15	ounces	ricotta cheese
1 1/4	cups	mozzarella cheese
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated	grated

Directions

Lightly oil 9x13 baking dish.

Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic.

Cook, stirring constantly, 3 minutes.

Add the rest of the vegtables, except Spinach.

Sprinkle with spices.

Cook, stirring frequently, 5 minutes more.

Remove from heat and stir in the spinach.

Set aside 1 cup of the vegtable mixture.

Prepare cheese: Set aside 1/2 cup of the mozzarella.

In medium bowl, combine rest of the mozzarella, ricotta, and parmesean.

Mix well.

Assemble. Bake.

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Member Review

Lentil Chili Topped with Cornbread

This recipe turned out okay, however I was concerned that it called for 3 cups of vegetable oil in the cornbread topping. Also, when I baked it in the oven in a rather large dish, it still boiled over. This caused me to have to remove some of the liquid partway through cooking. The recipe doesn't list how many people it serves either. Still, rather tasty though. If you use stock that is salted already, remember to not add so much later on to the recipe.

Reviewed by Mae-Sekh'met