Vegetable
Lasagna
                                                       INGREDIENTS:
1 box of Lasagna Noodles (boil according to pkg. directions/time)
About 2-3 Cups prepared Spaghetti Sauce
1 and 1/2 lbs shredded Mozzarella
2 Cups or more of WHOLE MILK Ricotta
1/2 to 1 Cup grated Parmesan Cheese
1 Egg
Salt and Pepper
dried Parsley flakes
SECRET INGREDIENT: dried Onion flakes
Large handful or more of fresh Spinach (remove stems)
NOTE: You can use frozen chopped Spinach, defrost, drain
5-8 Mushrooms
1/2 stick of Butter or so
1 Green Zucchini, diced fine
1 Yellow Zucchini Squash, diced fine
1 Onion, diced
1 Carrot or more (peeled) shaved

                                                                    DIRECTIONS:
Prepare Veggies. Boil Noodles. Have a large bowl of ice water handy. Drain Noodles, and put into Ice Water. This
stops them from cooking, and makes them easy to handle. When you are layering the Noodles, do it alternating
the direction. Cut off with scissors any excess and set aside in case you need to use them (to patch empty spots).
















Sauté Spinach and Onions in a notch of Butter. With slotted spoon, remove and set aside. In same pan, sauté
Mushrooms in a notch of Butter. Remove and set aside. In same pan put Carrots & Zucchini and cover with water.
Add a Boullon cube. Bring to boil, then simmer on low till Veggies are soft. With slotted spoon, remove and set
aside.












Put some Spaghetti sauce on bottom of large deep baking pan. This will coat the bottom so the Noodles don't
stick. Add a layer of Noodles on the bottom, slightly overlapping each. Top with Cheese and Sauce, and then add
another layer of Noodles going in the opposite direction. Cut away any excessive and save in case you need to
patch up any empty spots.













Mix together the Ricotta Cheese mixture. I use only WHOLE MILK Ricotta Cheese. It is much richer than low fat. Mix
Ricotta Cheese, Egg, handful of Parmesan, handful of Mozzarella, Salt, Pepper, dried Parsley together. Add the
SECRET INGREDIENT: dried Onion flakes. This mixture should not be "soupy". Add more Cheese if needed so
the consistency is much like small curd Cottage Cheese. Gently spread over the layer of Noodles. Start topping
with the Vegetables.










































Cover the Veggie layer with Noodles, Sauce, then Cheeses. Repeat using the rest of it. Make sure there is Sauce
and Cheese for the very top layer. Loosely cover with heavy duty tin foil, place Lasagna pan onto a sturdy large
cookie sheet so you can safely put in and remove from oven. Bake 350*F for about 1 hour. Let it sit for a good 15
minutes before cutting and plating. Top with sauce.
NOTE: If there are left overs, cover with wax paper or saran wrap and
refrigerate. To reheat, cut a slice, plate and put in microwave for a few minutes
before topping with sauce and nuking some more. Don't over nuke.You can
also (after refrigeration for a few hours) cut up into slices, put into tupperware,
top with sauce and then freeze. Take frozen with you to work, and by lunch time
it's ready to be microwaved.

OPTION: For GREEK LASAGNA saute a Green Bell Pepper, diced up, in some Oil,
simmer in water to soften. Put in a rich hearty Bolognese Sauce. For the Cheese
filling use small or large curd Cottage Cheese and crumbled Feta Cheese
mixture, with chopped up Kalamata Olives and diced Red Onion added to this.
You only want 2 or 3 layers of Noodles at most. Top with a White Cheese like
Wisconsin Brick.
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