1 lb. pkg. of Lasagna noodles
2 medium sized green squash
1 pkg. mushrooms
1 small eggplant
2 jars of "Prego" (or your favorite) spaghetti sauce
2 lb. container of Ricotta cheese
12 oz. pkg. of shredded Mozzarella cheese
(your choice as to "whole milk" or "part-skim" cheeses)
1/4 cup grated Parmesan cheese
3 eggs
1 tsp. dried parsley flakes
or a handful of chopped fresh parsley
- slice squash as thin as possible
- slice mushrooms
- peel and dice the eggplant (OPTIONAL)
(I haven't tried this yet, but it should work fine, either in addition to or instead of the squash)
simmer squash and mushrooms in 1 1/2 jars of sauce in a saucepan
cook Lasagna noodles according to package directions.
DO NOT OVERCOOK!!!
meanwhile, combine cheeses, eggs and parsley in a bowl
layer the lasagna in a lasagna baking pan as follows:
- 3 lasagna noodles, placed lengthwise
- layer of the cheese mixture (about 1/3 of it)
- layer of the vegetable sauce mixture (about 1/3)
- repeat another 2 layers of each, alternating noodles, cheeses, and sauce
- top off with an extra double layer of lasagna noodles and add some
of the remaining 1/2 jar of sauce.
cover with aluminum foil and bake at 350 degrees for 1 hour
remove the foil and bake an additional 20 minutes uncovered
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