Ingredients
1tbspolive oil
1smallzucchini,chopped
1cupmushrooms,chopped
2largecarrots,chopped
1smallonion,chopped
2cupsspinach
1cantomatoes,(28 oz), crushed
2cantomato sauce,(6½ oz)
1cantomato paste,(6 oz)
2tbspitalian seasoning
¼cupsugar
salt and pepper,to taste
1tbspfresh basil,chopped
12lasagna noodles
16ozricotta cheese
½cupparmesan,finely grated
1largeegg
2cupsmozzarella cheese,shredded
Preparation
In a large skillet over medium high heat add the olive oil. Add in the zucchini, mushrooms, carrots and onion and sauté until tender. Add in the spinach and continue to cook until it starts to wilt.
Add crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, sugar, and basil. Let simmer on low heat.
In a large pot, bring the water to a boil. Add the lasagna noodles and cook for 8 to 10 minutes. Drain and rinse in cold water.
In medium sized bowl add the ricotta cheese, parmesan, and egg. Mix until incorporated.
Preheat oven to 375 degrees F and spray a 9×13-inch pan with non stick spray and set aside.
To make the lasagna start by spreading 1 cup of the vegetable sauce on the bottom. Arrange the noodles in a single layer over the sauce.
Spread half a cup of the ricotta cheese, on top of the noodles followed by shredded mozzarella cheese. Repeat the layers and top with cheese.
Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake and additional 20 to 25 minutes or until it is heated throughout and cheese is bubbly. Let it cool for 10 minutes before serving.
