Vegetable lasagna.

From some vegetarian cookbook.

1 1/2 quarts spaghetti sauce
1 1/2 lbs spinach
1 onion
2 cloves garlic
2 lbs ricotta
1/4 lb romano
3 beaten eggs
2 Tbsp parsley
1/2 lb mozzarella
1 lb lasagne
4 zucchini

Saute onion and garlic.
Combine ricotta, romano, spinach, zucchini, onion, egg.  Season with
salt and pepper.
Cook lasagne noodles.
In a large dish, put 2 or 3 layers of noodles, ricotta, mozzarella, and
sauce.  End with sauce on top.
Cover with foil and cook 40 min at 350F.
Uncover and bake 10-15 min more.

Ken Shirriff:
This page: Copyright 1998 Ken Shirriff