4-1/2 to 6-1/2 cups spaghetti sauce
8 oz. lasagna noodles, uncooked
15 oz. ricotta cheese (low fat)
8 oz. fontina cheese, grated
1/2 cup Parmesan cheese, grated
1 cup chopped onion
1-1/2 cup sliced carrots
2 cups sliced zucchini
1 cup sliced mushrooms, fresh
1 tsp. minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. nutmeg (mixed into ricotta cheese)
Preheat oven to 350 degrees. Sauté onions and garlic in small amount of olive oil. To this
mixture add carrots and zucchini (add zucchini last so it doesn't become overcooked). Mix
nutmeg into ricotta cheese. Set aside.
In lightly greased baking pan (9 x 13), spread about 1 cup of spaghetti sauce on bottom of
pan. Arrange a layer of uncooked lasagna noodles. Top with more spaghetti sauce,
making sure to cover the lasagna noodles completely (this is the key to cooking the
Next add layer of ricotta cheese (already mixed with nutmeg). Sprinkle fontina cheese on
top of ricotta, then top with spaghetti sauce and another layer of noodles.
Note: Don't be concerned with empty spaces between noodles. The noodles will expand when baked.
Cover noodles again with spaghetti sauce. Next add a layer of sautéed vegetables, scatter
mushrooms on top of other vegetables and sprinkle dried
basil and dried oregano over that. Top with spaghetti sauce and noodles.
Continue layering until you reach the top of the pan. Top off with fontina cheese and
sprinkle with Parmesan cheese. Bake at 350 degrees for 45-55 minutes until lightly
browned and bubbling. Allow to stand 15 minutes before cutting. Serves six, eight or 10
people, depending on portion size.