Italpasta Vegetarian Lasagna

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 6
• 9 lasagna noodles, cooked
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (28 ounce) can crushed tomatoes
• 1 (5 1/2 ounce) can tomato paste
• 5 1/2 ounces water
• 1 teaspoon sugar (optional)
• 1 lb ricotta cheese or 1 lb dry curd cottage cheese
• 2 eggs, slightly beaten
• 1 head broccoli, finely chopped
• 1/2 head cauliflower, finely chopped
• 2 carrots, finely chopped
• 12 large mushrooms, finely chopped
• 1 (450 g) bag fresh spinach, chopped
• 1 lb mozzarella cheese, grated (450g)
• 1/2 cup parmesan cheese, grated

Recipe

• 1 cook lasagna noodles according to package directions. drain; set aside.
• 2 brown onion and garlic in olive oil in a sauce pan.
• 3 add salt and pepper, crushed tomatoes, tomato paste, water, and sugar if using; simmer 20 minutes.
• 4 blend ricotta or dry cottage cheese with the slightly beaten eggs. set aside.
• 5 finely chop broccoli, cauliflower, carrots and mushrooms. boil vegetables with a pinch of salt for about 10 minutes or until tender.
• 6 drain vegetables well; add chopped spinach; set aside.
• 7 spread a thin layer of the tomato sauce in the bottom of a 9x13 x2 inch baking dish or lasagna pan.
• 8 layer 1/3 each of lasagna noodles, vegetables, sauce, ricotta cheese mixture and mozzarella cheese. repeat 2 times.
• 9 sprinkle top with parmesan cheese.
• 10 bake in a 350 degree fahrenheit (180 degrees celsius) oven for 40 to 45 minutes.
• 11 cool 10 minutes before serving.