|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
12 lasagna noodles- uncooked
2 medium carrots- sliced diagonally
1 medium onion- cut in half and each half sliced
1 c celery- thinly sliced fresh (or fennel)
1 medium green bell pepper- seeded and sliced
1 T olive oil
Salt and pepper to taste
1 medium zucchini- sliced diagonally
1 1/2 c spinach leaves- fresh
1 c sliced mushrooms- fresh
1 container (15 oz.) part-skim ricotta cheese
1/2 c grated parmesan cheese- divided
1 c shredded mozzarella cheese- shredded
1/4 c fresh basil- chopped
3 T chopped fresh parsley
4 c marinara sauce- jarred or homemade
|Directions:||1) Preheat oven to 375F. In a large pot of boiling, salted water, cook noodles until slightly chewy, abuot 8 minutes. Drain and carefully drape noodles over side of colander.
2) While pasta boils, saute carrots, onion, celery and bell pepper in skillet with olive oil. Sprinkle with salt and pepper, stirring frequently. When veggies are fork tender, add zucchini, spinach and mushrooms. Saute until spinach wilts and all veggies are tender.
3) In a small bowl, combine ricotta, egg, 1/4 cup parmesan, basil and parsley. Spray casserole dish with non-stick cooking spray.
4) Spoon about 1/4 cup sauce into bottom of casserole dish. Reserve 1/4 cup mozzarella. Arrange four noodles overlapping in casserole dish, top with about 1/3 the vegetable mixture, 1/3 the ricotta mixture, 1 cup sauce, 1/4 cup mozzarella and 1 T parmesan. Repeat, layering two more times, ending with sauce.
5) Sprinkle top with remaining mozzarella, and bake 35 to 40 minutes until top is crusty.