More Great Recipes: Casserole

Vegetable Lasagna


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 cups grated zucchini
3 cups grated carrots
1 tablespoon olive oil
3 large eggs
1 cup parmesan cheese, grated
1 10 ounce frozen chopped spinach, thawed
2 cups spaghetti sauce
1/2 pound cooked lasagna noodles
8 ounces provolone cheese, shredded


Saute zucchini and carrots separately in 1/2 tablespoon oil each until tender/crisp. Combine eggs and parmesan. In 3 bowls, stir 1/3 egg mixture separately into spinach, carrots and zucchini. Spoon 2/3 cup sauce into 9" square baking pan. Place half of noodles over sauce. Spread spinach into pan; top with 1/3 of provolone and zucchini. Top with remaining noodles and sauce; cover pan with foil. Bake at 350 degrees for 30 minutes; remove foil and sprinkle with remaining provolone. Cool 10 mintes before serving.


Pairs Well With


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