Easy Vegetarian Lasagna
Big portion recipe for a tasty vegetarian lasagne. You can scale this one down a little, but when you're serving for greater numbers this one fits the bill.
6½ quarts (2 No.10 cans) meatless spaghetti sauce (225 ounces or 14 pounds)
6 lbs. lasagna noodles, uncooked
4½ quarts diced zucchini
6 lbs. low-fat Ricotta cheese
3 eggs or 1½ cups egg substitute
1 Tbsp. plus 1 tsp. Italian seasoning blend
1 Tbsp. Garlic powder
¼ cup plus 2 Tbsp. Grated parmesan cheese *
1½ quarts sliced mushrooms
1½ cups grated reduced fat Swiss or Mozzarella cheese
Preheat oven to 375 degrees.
Spread a thin layer of spaghetti sauce on the bottom of 6-13x9 inch baking pans. Cover with a layer of noodles.
Scatter one cup of zucchini pieces over the noodles in each pan. Drizzle with spaghetti sauce.
Cover with more noodles, zucchini and sauce.
Mix Ricotta cheese with egg, seasoning blend, garlic powder and Parmesan cheese; carefully spread over the casseroles.
Scatter mushrooms over the cheese. Cover with one more layer of noodles, zucchini and sauce. (Save enough sauce so top can be completely covered.)
Cover tightly with aluminum foil.
Bake for 45 minutes to one hour.
Uncover, scatter Swiss or Mozzarella cheese on top and bake for 3 minutes, just to melt cheese.
* Traditional Parmesan is not exactly a vegetarian cheese, there are though a limited number of alternatives.
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