Vegetarian Lasagna
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one9×13 inch baking dish.Place a layer of tomatoes in the bottom of the baking dish, followedby a layer of noodles, spinach, carrots, zucchini, summer squash,eggplant and broccoli. Season to taste with oregano, salt andpepper. Repeat layering of ingredients until all are used up. If usingcheeses sprinkle over broccoli layers and on top of dish.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes.
Ingredients
- 1 (16 ounce) can diced tomatoes
- 1 (16 ounce) package instant lasagna noodles
- 1 bunch fresh spinach, washed and chopped
- 2 large carrots, shredded
- 2 large zucchini, diced
- 2 summer squash, diced
- 1 large eggplant, diced
- 1 large head broccoli, cut into florets
- 2 teaspoons dried oregano salt and pepper to taste
- 1 cup shredded mozzarella cheese (optional)
- 1 cup ricotta cheese (optional)
