Made a delicious #vegetarian #Lasagna for dinner this evening.
1 pkg. uncooked lasagna noodles
1 qt. your favorite spaghetti sauce
2 c. shredded Mozzarella cheese
1 lb. ricotta cheese
2 -3 c. chopped fresh spinach leaves
1 c. water
1 cup of broccoli
1 tsp. salt (optional)
1/2 tsp. oregano
1/8 tsp. pepper
1 cup of mushrooms
1 cup of zucchini
1 cup of eggplant
3/4 cup of fresh parsley
1 garlic clove
1 cup of parmesan cheese
Preheat oven to 350 degrees.
Grease a 9 x 13 lasagna pan and pour about 1/2 cup of the spaghetti sauce over the bottom of the dish.
Mix together ricotta, 1 cup Mozzarella, spinach, egg, salt, oregano, pepper, garlic and fresh parsley
Spread about a ½ cup pasta sauce evenly onto the bottom of your prepared dish. Cover the bottom of the lasagna pan with 1 layer of uncooked lasagna noodles, overlapping the strips slightly.
Add half of the cheese mixture and spread almost to the edges of the pan.
Repeat with 1/2 cup of spaghetti sauce and add vegetables.
Top with another layer of noodles and the remaining spaghetti sauce.
Sprinkle parmesan cheese over the top and more Mozzarella cheese.
Carefully pour water around the edges of the lasagna and cover tightly with aluminum foil.
Bake at 350 degrees for 1 hour. Let cool 15 minutes.