Vegetarian Lasagna
Originally found at Squidoo
2 26 oz jars of spaghetti sauce (or enough homemade sauce to be the equivalent)
1 small zucchini
1 medium sized onion
1 large carrot
1 bell pepper
1 clove garlic
2 cups grated mozzarella cheese
grated parmesan cheese
1 box lasagna noodles
oil
Preheat oven to 350 degrees. Chop onion and saute in a bit of oil. Cut the carrot and add it to the onion. Cut the zucchini in half, then slice thinly. Chop the bell pepper and add the zucchini and bell pepper to the onion and carrots. Mince or crush the garlic and add to the other vegetables. Cook until tender, then add the sauce.
In a casserole dish, pour a thin layer of spaghetti sauce. Add noodles, then more sauce, then the cheese (both mozzarella and parmesan). Continue to layer the lasanga until you run out of ingredients, or your pan is full. If able, pour remaining sauce over the noodles to cover completely. Do not cover with cheese (yet).
Bake uncovered for 35 minutes. Remove from oven and add mozzarella on top. Return to oven for 10-15 minutes, until cheese is warm and bubbly and noodles are cooked through.
My Notes:
I used dried onion and garlic, and it seemed to work great. I also omitted the parmesan (by accident; I tend to do that a lot). This dish actually went to the Ronald McDonald House here in town, so I didn't get to eat it myself, but it looked and smelled really good, and my test of the noodles was yummy, so I might just have to make it again for myself. One of these days.
