Ingredients Jump to Instructions ↓

  1. Taken (with modifications by me) from the Moosewood Cookbook:

  2. Vegetarian Lasagne:

  3. 1 large jar good pasta sauce

  4. 1 lb either mushrooms, sliced, or spinach, cleaned and chopped

  5. 12 lasagne noodles, half-cooked

  6. 2 c Ricotta cheese

  7. 1 c mozarella

  8. 2 tsp wheat germ

  9. 2 eggs

  10. salt,pepper

  11. 1/4 c parmesan cheese, grated fine

  12. Mix the ricotta, mushrooms/spinach, wheat germ and eggs in a large

  13. bowl. (Do not crush the mushroom slices!) Add 1/2 tsp salt, and pepper

  14. to taste. (I use non-fat egg product and low fat ricotta.)

  15. Jazz up pasta sauce, if desired. (I usually throw in some extra oregano,

  16. basil and onions, and let the whole thing cook for about a half hour.)

  17. In a 9X13 glass baking dish, put a couple of tablespoons of the sauce on

  18. the bottom, spreading it evenly.

  19. Put a layer of noodles in the pan. (You may have to trim one of the noodles to fit along the bottom of the pan, like such: --

  20. -- -- --

  21. 1/2 the ricotta filling. Cover the ricotta with roughly

  22. 1/4 the pasta sauce. Then, some mozarella, about half of it.

  23. Next, another layer of noodles, trimming as necessary.

  24. Repeat ricotta, sauce and mozarella, using up the two cheeses.

  25. Layer on the final few noodles.

  26. Put some sauce on top, enough to cover liberally.

  27. Cover this with the 1/4 c parmesan cheese.

  28. 375 degree oven for 1 hr,

  29. uncovered for the last 10 minutes.

  30. Let the lasagne cool for 15-20 minutes, to allow the cheese to set a little

  31. before serving.

  32. This lasagne is wonderful with a good, crusty garlic bread and a mixed greens salad w/ oil and vinegar dressing.

  33. Enjoy!

  34. - Radha


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