Vegetable Lasagna (version III)

1 tablespoon canola or olive oil
1/4 cup chopped eggplant
1/4 cup chopped green pepper
1 green onion, chopped
1/2 garlic clove, minced
1 jar spaghetti sauce
1/2 jar artichokes, chopped
2 small cans mushroom pieces
1 package (10 ounces) frozen chopped spinach, thawed and well-drained
1 cup water
1 cup ricotta, light or regular
1 tablespoon Italian seasoning
2 cups shredded mozzarella
1/4 cup Parmesan cheese
1 box oven-ready lasagna noodles

Heat oven to 370 degrees. In a frying pan, add oil and heat over medium-high heat. Add eggplant, green pepper, green onion and garlic and saute until vegetables are tender. Add spaghetti sauce and stir in artichokes, mushrooms, spinach and water (if using oven ready noodles).

In small mixing bowl, mix together ricotta cheese and Italian seasoning. Layer the bottom of a 13- by 9-inch baking dish with 1/2 of the sauce. Place a layer of noodles on top of sauce. Spread ricotta mixture lightly on each layer of noodles, then sprinkle with shredded cheese and Parmesan. Repeat. The last layer should be cheese. (It's OK if you don't use all the noodles.) Bake in oven for 40 minutes, or until hot and bubbly.

Yields 8 servings.



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