Ingredients
- 1 1/2quarts pasta saucehomemade or jarred
- 1/2cup grated carrots
- 1tablespoon chopped fresh oregano
- 6 whole wheat lasagna noodles
- 16ounces ricotta cheese(VEGAN: 2 cups tofu ricotta -- see NOTE below for recipe)
- 2cups fresh baby spinach leaves
- 2 eggs(VEGAN: 3 tsp Ener-G egg replacer mixed with 4 tbsp water; OR 2 tbsp ground flaxseed mixed with 4 tablespoons warm water)
- 1 1/2cups thinly sliced zucchini
- 1cup sliced mushrooms
- 3cups shredded mozarella(VEGAN: non-dairy shredded mozarella-style cheese)
- 1/2cups shredded fresh parmesan cheese(VEGAN: non-dairy parmesan, or omit)
Servings: people
Units:
Instructions
- Mix carrots, oregano, and sauce together.
- Mix ricotta and eggs together in separate bowl. (VEGAN: Mix tofu ricotta and egg substitute of choice together in separate bowl).
- Spread ½ cup sauce in bottom of 9 x 13 inch baking dish.
- Layer ingredients in this order: 3 lasagna noodles, half of remaining sauce, half of spinach, half of ricotta (VEGAN: half of tofu ricotta) mixture, half of sliced zucchini, half of sliced mushrooms, half of mozzarella (VEGAN: half of vegan mozzarella), and half of parmesan (VEGAN: half of Vegan Parmesan Cheese).
- Repeat layers with remaining ingredients.
- Bake in 350 degree oven for about 45 minutes.
- Remove from oven and allow to cool 10 minutes in pan before cutting.
Recipe Notes
For our delicious Tofu Ricotta recipe, click here.
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