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Vegetarian Lasagna Recipe

Pasta Lasagna - 5 oz. Mozzarella Cheese – 5oz. Cheddar Cheese - 6 oz. Ricotta
6oz. tomato Paste - 2oz. Vegetable or Olive Oil - 1oz. 1 oz. Olive Oil - Balsamic Vinegar -
2oz. Oregano - 5 Garlic Cloves - 1 Teaspoon of Salt - 3oz. Spinach - 1 Cup shredded
Carrots – 2 Medium size Tomatoes - 5 oz. Mushrooms - 2 Medium size Onion - 1 Medium
size Pepper - 8 Cups Water
Preparation: 1 - Set a pot of water and bring to a boil. Add a dash of salt and vegetable oil.
When water is boiling, add the pasta one at a time to prevent sticking. Boil until pass al dente.
2 - Chop the onion and sauté in vegetable oil, adding the tomato paste and ¼ cup of water.
Allow to simmer for a few minutes. Crush the garlic, oregano and half ¾ of teaspoon of salt.
Then add the crushed garlic and oregano to simmering sauce. Cook for 10 to 15 minutes as
3 - Shred vegies; chop, slice, dice.
4 - Drain pasta and separate
5 - Lightly sauce the bottom of the lasagna pan. Layer Lasagna:
A) 1 layer of lasagna pasta B) Layer of veggies C) Layer of Ricotta, Mozzarella, Cheddar
Cheese. Repeat the layer process. The last top layer no Ricotta
Serve with a side salad, and a delicious glass of your favorite drink.

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