Jewish-Italian Vegetarian Lasagna
By: Marie
Published: Wednesday, February 24, 2010 - 3:45am

Ingredients




2 26ozs Aunt Millie's tomato sauce meatless
2 medium onions,sliced
2 medium size carrots, thinly sliced
2 stalks of celery, diced
1 package  frozen chopped spinach,thawed
1 can pitted black olives, halved
2 medium zucchini, sliced
6 large mushrooms,sliced
1 16 oz. part skim milk Mozzarella,sliced or grated
1 32 oz. whole milk Ricotta
1 cup grated Parmesan
1 lb. package lasagne noodles
4 tablespoons olive oil

Preparation

1 For 6 servings, 9"x7"x2" pan, roughly. 2 (26 oz.) jars Aunt Millie's traditional tomato sauce (meatless) Olive oil 2 onions, thinly sliced 2 carrots, thinly sliced 2 sticks celery, diced 1 pkg. frozen chopped spinach, thawed 1 can pitted black olives, cut into halves 2 zucchini, med. sliced 6 lg. fresh mushrooms, sliced 1 (16 oz.) part skim milk Mozzarella cheese 1 (32 oz.) whole milk Ricotta cheese Parmesan cheese (enough to cover top of lasagna) 2 1. Saute onions in olive oil until soft. Add carrots and celery. Continue sauteing while the lasagna noodles cook. 3 2. Cook lasagna noodles until al dente (cooked but not soft). 4 3. Add onions, carrots and celery to 1 1/2 jars of tomato sauce and simmer over low heat. (Retain 1/2 jar of sauce for bottom of pan and top of lasagna.) 5 4. Coat bottom of lasagna pan with olive oil and small amount of tomato sauce. 6 5. Put one layer of lasagna noodles on bottom of pan. 7 6. Spoon 1/2 the ricotta cheese over the noodles. 8 7. On top of ricotta bed place 1/2 the zucchini and mushroom slices, 1/2 the black olive pieces and 1/2 the chopped spinach. 9 8. Dot the surface with 1/2 the Mozzarella cheese (shredded or cut in small pieces). 10 9. Cover entire surface with 1/2 the tomato sauce mixture. 11 10. Place a layer of lasagna noodles on top and repeat steps 6 through 9. 12 11. Top with remaining lasagna noodles and cover with remaining tomato sauce. 13 12. Sprinkle generously with Parmesan cheese. 14 13. Bake in 350 degree oven for 1 hour. 15 (Even better if prepared the day before, stored overnight in the refrigerator, covered with tin foil and reheated, without the foil, for 1/2 hour at 325 degrees.) Watch carefully so that top does not burn.

Comments:
bobbi mason

sounds like a good wholesome dish I can't figure out what to edit. me I like some meat in my lasagna but that's just me. I do make various lasanga dishes and I would definitly try this one