- 1 large onion, chopped
- 1 lb carrots, shredded
- 1/2 lb fresh mushrooms
- 15 oz ricotta cheese
- Egg substitute (equivalent 2 eggs)
- 1/4 cup grated parmesan cheese
- 1 cup spaghetti sauce
- 6 uncooked lasagna noodles
- 2 10 oz pkgs frozen, chopped spinach (rinsed and drained)
- 1/2 pound of peeled tomatoes, chopped
- 2 8 oz cups shredded mozzarella cheese
Place onions in 1 qt microwave casserole. Cover with casserole lid and cook on HI for 10 minutes. Spread out on paper towels to absorb excess moisture. Place carrots in same casserole. Cover and cook on HI for 2 1/2 minutes. Spread out on paper towel. Repeat with the mushrooms. In the same casserole, stir together ricotta, egg substitutes, and parmesan cheese. Set aside.
Spoon spaghetti sauce into a 12x7" microwave casserole pan. Add remaining ingredients in layers, as follows:
- Form the first layer with three lasagna noodles, spinach, onions, and a half of the ricotta mixture.
- Form the second layer with three lasagna noodles, carrots, mushrooms, and the remaining ricotta mixture.
- Top with tomatoes, mozzarella.
Double wrap casserole tightly with plastic wrap. Refrigerate 6 to 12 hours.
Remove casserole from refrigerator and let stand for 1 hour. Cook on HI for 8 minutes. Rotate dish 1/2 turn and cook on 50 for 20 minutes.
Remove from oven and let stand 10 minutes before serving.
This is for my doctor, who's Italian, and a newlywed! Happy Holidays, Brunella and David!
- Yields: 8 servings
- Preparation Time: 35 minutes