Recipes

• Hearty Vegetarian Lasagna from allrecipes.com
  I have made this recipe several times now. It is easy and delicious. It makes great leftovers. I roasted the vegetables and it had a nice flavor to the dish.

  Prep time: 25 min.
  Cook time: 1 hour
  Servings: 12

  INGREDIENTS:
  16 oz lasagna (non-cook noodles make it easy)
  1 lb. fresh mushrooms, sliced
  3/4 cup chopped onion
  3 cloves, garlic, minced
  2 tbsp. olive oil
  1 med. size eggplant, peeled and cut into bite-size pieces
  1 zuchini, cut into bite-size pieces
  26 oz. pasta sauce
  1 tsp. basil
  15 oz. part-skim ricotta cheese
  4 cups shredded mozzarella cheese
  2 eggs
  1/2 cup grated Parmesan cheese

  DIRECTIONS:
  1. Put mushrooms, onion, garlic, eggplant, and zuchini in a bowl. Drizzle with olive oil. Season with basil. Stir to mix. Put vegetables in a pan lined with foil. Roast at 450 degrees for 20-25 min.

  2. In a large saucepan, cook pasta sauce. Add roasted vegetables. Bring to a boil, Reduce heat, and simmer 15 min.

  3. In a bowl, mix together ricotta, 2 cups of mozzarella cheese, and eggs.

  4. Spread 1 cup of tomato sauce in the bottom of a greased 9×13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, tomato sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

  5. Bake at 350 degrees for 40 min. Let stand before serving. Can be made a day ahead. Bring to room temperature before baking.