Vegetarian Lasagna

15 Servings
2 boxes (9 oz.) oven ready lasagna noodles, uncooked
(Barilla no boil is great)

3 eggs
1 container (32 oz.) ricotta cheese

5 cups shredded mozzarella (divided)
vegetables such as frozen spinach (thawed) and mushrooms, or
2 cups fresh zucchini thinly sliced and onions, or any variation or combination—your choice
2 jars tomato sauce
2 Tbsp minced garlic
½ cup fresh parsley or 2 Tbsp dried
salt and pepper

Preheat oven to 375
Lightly oil large aluminum baking pan
Beat eggs and stir in ricotta, 2 cups mozzarella, garlic, parsley, salt and
pepper to taste.

To assemble:
When layering lasagna overlap noodles slightly. Lasagna will expand to edges during baking. Spread filling to edges to seal in and cook noodles during baking.

Spread 1 cup sauce in bottom of pan
Add alternate layers uncooked noodles, ricotta mixture, vegetables, shredded mozzarella, and sauce.
Last layer should be noodles and remaining sauce.

To cook:
Cover with foil and bake until bubbly, 50-60 minutes.

Uncover, add remaining mozzarella and bake another 5 minutes or until cheese is melted. Let it stand at least 15 min before serving.

~ Om Amriteshwaryai Namaha ~