No meat, lots of vegetables and everything else that makes a traditional lasagna sensational. Noodles, ricotta, parmesan and mozzarella, of course. But there 's also cinnamon, spinach, zucchini and mushrooms. It 's all layered, baked and delicious.
INGREDIENTS (for 1 servings):
- 1 (16 ounce) package lasagna noodles
- 1 bay leaf
- 1 onion, chopped
- 1/4 cup vegetable oil
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- 4 teaspoons dried basil, divided
- 1 (14.5 ounce) can crushed tomatoes
- 1 (29 ounce) can diced tomatoes
- 1 pinch ground cinnamon
- 1 pint part-skim ricotta cheese
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1 onion, sliced
- 1 pound fresh mushrooms, sliced
- 1 pound spinach, rinsed and chopped
- 2 zucchinis, sliced
- 1 pound mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Saute chopped onions and bay leaf in 1/4 cup oil until onion is tender. Add garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes. Add tomatoes. Cook for 1 hour. Stir in cinnamon and set pan aside.
Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
Mix together ricotta, eggs, 1/2 cup Parmesan cheese, and 2 teaspoons basil.
Saute sliced onion and mushrooms in 1/8 cup oil until tender. Add spinach and zucchini to the pot. Cover pot, and cook until spinach is wilted.
Spread 1/2 cup of the tomato mixture into a 9x13 inch baking pan. Place 1 layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles; place another layer of noodles atop of the ricotta mixture; pour 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce; arrange another layer of noodles; pour the remaining tomato sauce over the final layer of noodles and top with mozzarella cheese and 1 cup Parmesan cheese.
Bake the lasagna for 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.