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INGREDIENTS

  • 1 (16ounce)box lasagna noodles, cooked
  • 1 cup ricotta cheese (or cottage cheese)
  • 1 cup mozzarella cheese , shredded
  • 1/2 teaspoon black pepper
  • 1 medium zucchini , shredded
  • 1 lb mushrooms , sliced thin
  • 2 medium onions , diced
  • 4 garlic cloves , diced
  • 19 ounces canned tomatoes , and their juice
  • 2 1/2 ounces tomato paste
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano , crushed
  • 1 dash salt
  • 1/2 teaspoon curry paste (red)
  • 1/2 teaspoon black pepper
  • 10 ounces spinach (if using frozen thaw and squeeze out excess liquid. If using fresh spinach, wash and dry thoroughly,)
  • 1/2 cup parmesan cheese

DIRECTIONS

  1. Mix Ricotta, Mozzarella, and black pepper well. Set aside.
  2. Place the zucchini, mushrooms, onion and garlic in a large skillet or fry-pan.
  3. Sauté until the onions are translucent and the water has evaporated from the zucchini.
  4. Add canned tomatoes , tomato paste and seasonings.Set aside.
  5. Spoon a bit of sauce into the bottom of the lasagna pan.
  6. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary.
  7. Add a thin layer of cheese mixture.
  8. Add a thin layer of spinach.
  9. Continue layering in this manner until ingredients are used up, ending with remaining sauce.
  10. Sprinkle top with parmesan cheese.
  11. Place in a 375 degree F oven for 40-45 minutes.