Veggie Lasagna [ great for kids]

All vegetables and seasoning




sauté vegetables and seasoning in olive oil

add tomato sauce and water

layered and ready for the oven

This lasagna is one of my favorite recipes out of the boy's school recipe book. It's such a hefty meal and enough for leftovers! I usually don't use oregano since my husband isn't a big fan of the herb. It tends to take over any dish you use it in. Also, if you prefer a more saucy lasagna, I suggest adding more tomato sauce. Definitely 9 ounces opposed to the 2 ounces. I used 15 ounces!  Enjoy.

Ingredients:

1 box whole wheat lasagna noodles                             3/4 cup water
10 oz. ricotta cheese                                                    1 medium tomato, chopped
1 cup shredded mozzarella cheese                               2-3 cloves garlic minced
1 cup of chopped spinach (frozen or fresh)                  3 tbsp. olive oil
1 medium zucchini, chopped                                       3 tbsp. oregano
1 small eggplant, chopped                                           2 tbsp. basil
1/2 cup mushrooms, chopped                                      1 tsp. salt
1 medium onion, chopped                                           1 tsp. black pepper
2-9 oz. tomato sauce

Instructions:
1. Sauté all vegetables and seasoning in olive oil until tender (the smaller the vegetables are chopped the better the children eat them all).
Add tomato sauce and water to sautéed mixture. Let simmer for 10 minutes.
2.Preheat oven to 350
3. In a 13x9 pan add a thin layer of tomato sauce mixture to prevent sticking. Then cover the bottom with a layer of uncooked lasagna noodles. Spread thin layer of ricotta cheese onto the layers, and then completely cover with tomato mixture. Repeat the three layers (noodles, and then cheese, and tomato sauce) until the pan is full or you use all the ingredients. The last layer should be the tomato sauce and be sure to completely cover the noodles to prevent dry noodles.
4. Before baking cover with mozzarella cheese and aluminum foil.
5. Bake at 350 for 50 minutes, then remove the aluminum foil and bake for 10- 15 minutes or until the top layer has browned.
6. Allow to cool slightly before serving.