Cooking Recipes Catalogue

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):


  • 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.