Ingredients Jump to Instructions ↓

  1. 12 Spinach lasagna noodles Grated or diced mozzarella Grated or diced sharp cheddar -

  2. 1 Red pepper

  3. 1 Green pepper

  4. 4 Garlic - minced

  5. 1/2 cup 118ml Sliced or eighthed mushrooms

  6. 1 cup 198g / 7oz Eggplant (medium)

  7. 2 cups 125g / 4.4oz Diced tomatoes - (fresh is best)

  8. 2 cups 474ml Tomato sauce

  9. 1 cup 237ml Tomato paste

  10. 2 cups 292g / 10oz Ricotta cheese

  11. 1 Egg

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large sauce pan, sauteethe garlic and onions in olive oil over medium heat until the onions become clear and tender. Add in the mushrooms and continue to sauteeuntil tender. When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water. Simmer for two minutes and add in the tomato sauce, paste and spices. Mix well with a fork until all of the tomato paste has been absorbed. Cover and simmer 30 minutes. Remove bay leaf before using. Meanwhile, mix together the ricotta (or tofu and yogurt) with the egg, set aside in fridge. Preheat the oven to 375 F. Prepare the lasagna noodles as directed and drain. When the sauce has simmered, remove from heat and start the lasagna. First layer 4 noodles on the bottom of a 13x9 inch baking dish, spoon 1/2 of the ricotta mixture on top and spread evenly. Next spoon 1/2 primavera sauce over ricotta, and spread 1/3 of mozzarella and 1/3 sharp cheddar on that. Repeat this same layer process once. Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan. Bake 45 minutes. Let cool ten minutes before serving, enjoy.


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