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Chef R. W. Miller
 
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Default Vegetarian Lasagne

Vegetarian Lasagne

1 ( 1 1/2 qt. ) jar of your favorite spaghetti sauce
1/2 cup grated carrots
1/2 tsp. oragano
6 cooked lasagna noodles
1 ( 16 oz. ) container Ricotta cheese
1 pkg. frozen chopped spinach, thawed and well drained
2 eggs
1 1/2 cup thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cup part skim milk shredded mozzarella
1/2 cup grated parmesan cheese

Mix carrots, oregano, and spaghetti sauce together. Mix Ricotta, spinach,
and eggs together in separate bowl. Spread 1/2 cup spaghetti sauce in
bottom of 9 x 13 inch baking dish. Layer 3 lasagna noodles, 1/2
reamiaining sauce, 1/2 Ricotta mixture, 1/2 sliced zucchini, 1/2 sliced
mushrooms, 1/2 Mozzarella, and 1/2 Parmesan. Reapeat layers with remaining
ingredients. Bake in 350 degree oven for about 45 minutes. Serves 8.


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