Vegetable Lasagna

Here is a good vegetarian lasagna. This one I used zucchini mushroom and onion, but you could use all kinda of veggies. I am using jared pesto and spaghetti sauce, but you can ofcourse make your own.

I was going to make this the last night my mom was here, but we ended up going out to diner. So I made this yesterday for Kalani and me. Now we have lasagna for days (Yum).

12 oz package lazagna noodles
1 tbsp olive oil
1 tbsp garlic
1 package portobello mushrooms (cut into chunks)
1 sweet onion (sliced)
1 large zucchini (thinly sliced)
1 8-10 oz jar pesto sauce
12 oz ricotta cheese
1/2 cup grated Parmesan cheese
3 cups your favorite spaghetti sauce
8 oz mozzarella cheese

Cook noodles as per the package instruction. Heat oil and garlic in a skillet. Saute mushrooms for a few minutes (till they soften a bit) and place aside. Add onions to the skillet and saute till brown and set aside. Saute zucchini for 2 minutes and place in a mixing bowl with onions, mushrooms and pesto. In another bowl mix the ricotta and Parmesan.

Heat oven to 350. Get out a 9x13 inch baking dish. Start with one cup of spaghetti sauce spread at the bottom. Next place 3 lasagna noodles, half the veggies and half the cheese. Repeat these levels. Top with remaining noodles spaghetti sauce and mozzarella. Bake for 30 minutes.

Tags: Italian Vegetarian Pasta Vegetable Lasagna