Vegetable Lasagna

Vegetable Lasagna

Description:

This Vegetable Lasagna is chocked with so many vegetables you almost wouldn't know that there is no meat! This exact recipe is a VERY popular Gourmet to Go offering and is a favorite among our vegetarian crowd. Topped with additional Marinara or other pasta sauce and accompanied by a loaf of our Fresh Garlic Bread, it's a delicious dinner.

Ingredients for 6 Portions:

0.75	each	Vidalia Onion
3.50	Cups	Button Mushrooms
3.50	oz.	Baby Leaf Spinach
1	pinch	Black Pepper
1	pinch	Salt
1	pinch	Garlic Powder
1.50	each	Yellow Squash
1.50	each	Zucchini
0.75	Cup	Mozzarella Cheese
0.75	Cup	Parmesan Cheese
1	Lb.	Ricotta Cheese
1	pinch	Parsley
1	each	Extra Large Egg
1.50	Cups	Salvaggio Marinara Sauce
0.75	Tbsp.	Sugar
9	each	Lasagna Noodles
Portions:

Preparation

Spray a 9" x 13" pan with vegetable spray.
Follow the package instructions for cooking the lasagna noodles.
Saute onions and mushrooms until golden brown. Add spinach until wilted. Season and set aside.
Layer sauce, lasagna noodles, sauce, ricotta mix (Ricotta, sugar, eggs, parsley), Mozzarella, parmesan, salt, pepper and garlic.
Starting at short end, overlap yellow squash circles to create a row of them, then alternate the next row with zucchini circles.
Layer parmesan, mozzarella, all of the mushrooms and onion mix.
Layer mozzarella, parmesan, lasagna noodles.
Layer sauce, ricotta, mozzarella, parmesan, yellow squash, zucchini, mozzarella, parsley.
Bake at 350 degrees until golden brown on top and cooked through, approximately 30 minutes.