Vegetarian Lasagna

Here's another Fall Favorite of mine: Vegetarian Lasagna. I love the fresh veggies in this dish, and the marinara sauce is so yummy you'll use it for more than just this lasagna! If your family insists it's just not dinner without meat (like my husband tells me!) then you can add ground beef at the saute stage. But at least once you should try this as a vegetarian dish. After eating it you feel so healthy and light - it's not a heavy dish when you exclude the meat.

Vegetarian Lasagna

Saute: 1 onion, chopped
3 cloves garlic, minced
Add: 1 -28 oz. can crushed tomatoes
1-8 oz. can tomato sauce
½ to 1can tomato paste (start with ½ can and add until desired consistency. Because of the fresh veggies, you want the sauce to be pretty thick)
1 14-oz can diced tomatoes (add a few fresh tomatoes if in season)
2 tsp salt
½ tsp pepper
½ tsp garlic salt
2 Tbsp parsley
1 tsp oregano leaves

Simmer: 20-30 minutes

Add to sauce:
Fresh sliced mushrooms
Fresh sliced zucchini
Fresh chopped spinach
Simmer for 3-5 minutes. Don’t let veggies simmer long or they will overcook. Cool slightly.

Cook: Lasagna noodles according to package directions
Prepare: 1 cup grated mild cheddar cheese
2 cups grated mozzarella cheese
1 cup ricotta or cottage cheese
¾ cup fresh Parmesan cheese

Layer twice in 9 x 13 pan: noodles, tomato sauce, cheeses

Bake @ 350 degrees for 35-45 minutes. NOTE: Allow Lasagna to set before serving. The fresh veggies make the sauce very liquidy until it has a chance to set.