Ingredients Jump to Instructions ↓

  1. 1/2 pounds Creamette Lasagna; uncooked

  2. 6 mediums Fresh tomatoes; cored and cut up

  3. 1 cup Grated carrots

  4. cup Finely chopped onion

  5. 2 teaspoons Basil leaves

  6. 1 teaspoon American Heart Association original herb seasoning

  7. teaspoon Garlic powder

  8. teaspoon Fennel seed

  9. teaspoon Pepper

  10. 2 packs (10-oz) frozen chopped spinach; thawed and well drained

  11. 3 cups Chopped zucchini

  12. 2 cups Sliced fresh mushrooms

  13. 1 carton (15-oz) part-skim Ricotta cheese; whipped until smooth

  14. cup Chopped fresh parsley

  15. 1 cup Shredded part-skim Mozzarella cheese

  16. cup Grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Prepare Creamette Lasagna as package directs; drain. In blender or food processor, process tomatoes until smooth. In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes. Spread about ¾ cup of the tomato mixture in a 13x9-inch baking dish. Layer one-third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, ricotta, parsley, Mozzarella and Parmesan cheese. Repeat layering twice.

  2. Cover; bake in a 350 degree oven for 45 minutes. Remove from oven; let stand 5 minutes before cutting. Refrigerate leftovers.


  4. T ST, MINNEAPOLIS, MN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .


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