Vegetable Lasagna - This zucchini and spinach vegetarian-pasta meal is made special with a hint of nutmeg nestled in amongst the ricotta and mozzarella cheeses.
In a large saucepan, heat water to boiling for lasagna
noodles.
While water heats, prepare sauce. In a skillet, combine
tomato sauce, drained tomatoes, Italian salad dressing,
Italian seasonings and chopped garlic. Heat to boiling over
medium-high heat, then reduce heat to lowest setting and
simmer.
Preheat oven to 350 degrees.
Cook lasagna noodles in boiling water according to package
directions.
As lasagna noodles cook and sauce simmers, make cheese
filling. In a mixing bowl, combine ricotta cheese, half
the mozzarella cheese, grated Parmesan cheese and nutmeg.
Mix together well.
Add chopped zucchini, chopped spinach and chopped onion
to cheese mixture. Stir to blend.
Drain and rinse lasagna noodles. Spray a baking dish with
non-stick cooking spray.
Divide sauce and cheese/vegetable mixture into two; divide
lasagna noodles into three. Make the casserole by creating
one layer of noodles, sauce and cheese/vegetable mixture
and then another layer of noodles, sauce and cheese/vegetable
mixture. The remaining noodles are layered on top. Sprinkle
with the remaining mozzarella cheese.
Bake at 350 degrees for 45 minutes or until casserole
is lightly browned.
Remove lasagna from oven and let stand while garlic cheese
bread toasts in hot oven.
How to Make Ligurian Vegetable Lasagna
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Vegetable Lasagna - 
