Vegetarian Lasagna

This recipe was requested by my husband's friend Eric to be posted. Him and his girlfriend were over when I fixed this dish and lucky for them I shared LOL. It was the first time I made an all veggie dish for my meat loving family and it was a hit. Was told it was the best lasagna they had ever had and that it would be even better with some beef in it LOL. So if you want to add beef omit some quantity of the veggies and brown it good.

Will post a pic of mine when I make it again

Vegetarian Lasagna


Ingredients


4 medium zucchini
1 pkg fresh mushrooms (amount depends on taste, I use the small pkg or 2 small cans if no fresh avail)
1 medium onion
Fresh garlic (to taste, I use 2 tsp minced)
9oz frozen chopped spinach, defrosted and drained of liquid
28oz jar pasta sauce (again I use Prego Chunky garden it's my favorite)
24 oz. mozzarella cheese ( I use a 4 cup bag since my hubby likes extra cheese)
8 oz crumbled feta cheese
Olive Oil (to coat the pan)
Lasagna Noodles


1. Prepare Lasagna noodles according to pkg directions. Meanwhile, mince zucchini, mushrooms, onion and garlic.
2. Coat large skillet with oil and saute veggies until tender. Add defrosted drained spinach. Add pasta sauce.
3. In 13"x9" baking dish layer as follows: noodles, veggie mix, mozzarella cheese, noodles, veggie mix, mozzarella cheese, noodles, top with feta cheese.
4. Bake in a pre-heated 350* oven until brown and bubbly (remember the feta won't melt, I didn't know that at first)

You can serve this with some garlic bread. I use the Italian loaf bread you can get from Wal-Mart for 99 cent, mix together some room temp salted butter with minced garlic and spread over slices and toast it in the oven. YUM

I got this recipe from www.momswhothink.com/easy-recipes, I have gotten alot of good recipes from this site.