Vegetable Lasagna

Ted Quanrud, Bismarck, North Dakota


2 boxes lasagna noodles, cooked.
1 batch basic marinara sauce (Use Tusterossa plum tomatoes)
Olive oil
2 large onions, chopped
5 cloves garlic, minced
4 small zucchinis, sliced
2 carrots, chopped
2 – 10 oz packages white mushrooms, sliced
2 green peppers, chopped
1 bag baby spinach
1 – 2 pound container cottage ricotta cheese
3 cups parmesan cheese, grated
2 eggs, beaten
1 large block mozzarella, shredded
Salt and pepper

1. In a mixing bowl, combine cottage (or ricotta) cheese, eggs, and 2 cups parmesan cheese.
2. Shred mozzarella into a separate small bowl.
3. Sauté onions for a couple of minutes in olive oil. Add garlic and continue cooking for 30 seconds. Add zucchinis, peppers, and carrots. Cook for 2 minutes, stirring often. Add mushrooms and continue cooking over medium heat.
4. In a separate skillet, sauté spinach quickly in a little olive oil until just wilted. Add to vegetables.
5. Add vegetables to marinara sauce, season with salt and pepper, and simmer. DO NOT OVERCOOK VEGETABLES.

Layering:

1. Add sauce to cover the bottom of a large Pyrex baking dish.
2. Add on layer of cooked lasagna noodles.
3. Add a layer of the cottage (ricotta) cheese mixture.
4. Sprinkle a generous layer of mozzarella.
5. Repeat steps 1 through 4 until dish is full.
6. Finally, sprinkle top with additional parmesan cheese.

Bake at 350 degrees for 30 to 45 minutes or until bubbly. Let stand for 10 minutes, Garnish with parsley.