VEGETABLE LASAGNA
portobello mushrooms
zucchini
yellow squash
onion
spinach
garlic
olive oil
tomato sauce
lasagna noodles, cooked
ricotta cheese
parsley
shredded mozzarella
Fry 1/2 lb. mushrooms, 1 chopped onion, 4 cloves minced garlic, 1 zucchini
and 1 cup squash in olive oil.
Mix 1/2 cup of mozzarella with 2 cups ricotta cheese. Stir in 1/4 cup
chopped parsley.
Layer accordingly (in the order listed), adding 1/2 lb. spinach (don't cook
spinach first because it will add moisture).
Bake in a preheated 350°F oven for 30 minutes to an hour. Enjoy.
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