Mommy recently make the world's most delicious veggie lasagna. This thing was so good it prompted Daddy to comment that if all meatless dishes tasted like this one, he'd have no problem becoming a vegetarian.
I really think you should try this recipe soon. Maybe even tonight!
Hearty Vegetable Lasagna (from allrecipes.com, with a few deletions and additions from Mommy)
1 (16 ounce) package lasagna noodles
1 green bell pepper, chopped
1 medium zucchini, sliced
2 medium carrots, grated
3/4 cup chopped onion
3 cloves garlic, minced
vegetable olive oil
2 (26 ounce) jars pasta sauce
1 teaspoon dried basil
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
1 package of frozen spinach, cooked accoring to package directions
1/2 cup grated Parmesan cheese
1.Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2.In a large saucepan, cook and stir
mushrooms, green peppers, zucchini, carrots, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3.Mix together ricotta, 2 cups mozzarella cheese, cooked spinach, and eggs.
4.Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5.Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.
The allrecipes.com version says that prep time is 25 minutes...but it actually took Mommy 60 minutes to get this thing ready to go in the oven. She did all of the prep work the night before, though, so it really wasn't so bad.
No matter how long it takes you to make this dish, though, I can promise you that it will be worth every minute!