Sunday, February 24, 2008

Lasagna Casserole

5 mushrooms, sliced
2 zucchini, chopped
1/4 onion, chopped
1 tbsp oil
1 tbsp water
1 28-oz can of spaghetti sauce
~4 oz fusilli, cooked
5 oz frozen chopped spinach, thawed
1/2 lb ricotta or tofu
1/2 tsp salt
1 tsp oregano
1/4 tsp garlic powder
1/8 tsp cayenne pepper
4 oz grated mozzarella

Preheat the oven to 375 degrees. Saute the mushrooms, onions and zucchini over medium heat in the oil until tender, adding water if it gets dry. Remove from heat and add the spaghetti sauce. Mash the ricotta with the thawed spinach and spices.

Spread a large spoonful of the sauce in the bottom of a big baking dish. Place a layer of noodles over the sauce. Spread half of the ricotta mixture on the noodles. Sprinkle half of the mozzarella over the ricotta. Add another large spoonful of sauce. Cover with another layer of noodles and then spread the remaining ricotta mixture over them. Sprinkle most of the rest of the cheese on that and then top with a final layer of noodles. Pour the remaining sauce over this and sprinkle the rest of the cheese on top. Cover the dish tightly and bake for 30-40 minutes. Then, remove the cover and bake for another 15-20 minutes or until it's bubbling and the edges start getting brown. Allow it to cool for 15 minutes before serving.

original recipe

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