Vegetarian Lasagana

This is a vegetarian lasagna recipe. You can certainly replace the vegetables with other vegetables such as mushrooms, lentils, squash, etc. You can also replace the vegetables with some cooked ground beef or turkey. Vegetarian removes that extra steps of cooking it and you could still use meat sauce!

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Prep Time: 30 minutes
Cook Time: 75 minutes
Serves: 4+

Items Needed:

• 9x13" Pan
• Tin Foil
• Mixing bowl
• Large sheet pan (optional)

Ingredients:

• 1-2 boxes of no boil lasagna noodles (traditional could work too, if I use 1 box, I am usually 1-2 noodles short every time, but the choice depends on your layers as well)
• 1 jar of pasta sauce, your choice. Meat is a good choice, three cheese, garlic roasted, or home made.
• 1 16 oz bag of mozzarella
• 1 6oz bag of Parmesan cheese (the powder stuff in a can isn't great!)
• 2 15oz ricotta cheese (can be skim or low fat)
• 2 eggs
• 1 zucchini, peeled of skin, sliced longways thinly.
• 1 bag of fresh or frozen spinach (cook spinach if frozen)
• A pinch of the following seasonings... salt, pepper, oregano, basil, garlic, parsley

Directions:

1. Preheat to 350 degrees
2. Mix together the ricotta, eggs, & seasonings in the mixing bowl.
3. In the 9x13 pan, put down a thin layer of sauce & a little water. Enough to evenly cover the bottom so it appears as if you have watery sauce. This helps the noodles cook better and not get dried out.
4. Put down a layer of noodles spread out. Typically, 4 does the trick for me.
5. Put down enough sauce to evenly coat the noodles. I like to put a spoonful on each of the noodles and spread it back and forth longways so I don't mess up the noodles' placement.
6. Scoop out two huge spoonfuls of the ricotta mixture. Again, evenly coat the noodles with the sauce.
7. Sprinkle mozzarella cheese to evenly to coat it.
8. Place your sliced zucchini on top, but don't overlap it. I spread it out quite a bit. Do the same to your raw or cooked spinach. 
9. Repeat steps 4-8. Try to use up all your ingredients and not have any left over until you reach your last layer.
10. On your last layer, complete it as you would normally. However, sprinkle a generous amount of mozzarella cheese this time and finally evenly coat it with the parmesan cheese.
11. Cover with tin foil and you can place it on a large sheet pan if you don't want excess bubbling over and leaking into your oven. (Usually it doesn't happen for me, but there are times.) 
12. Bake for 1 hour. Take off the tin foil and bake for an additional 15 minutes.
13. Let rest for 10 minutes, cut 6 pieces and enjoy!