1 pound mozzarella cheese, grated or thinly sliced
½ pound provolone, grated or thinly sliced (optional)
Bring the tomato sauce to a boil. Stir in the zucchini, and cook for about 5 minutes. Ladle a bit of sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated.
Preheat oven to 350 degrees. Place lasagna noodles in the pan to form a single layer. If necessary, break noodles to fill gaps. Spread 1/3 of the ricotta cheese on the noodles, then layer 1/3 of the spinach on top of that. Sprinkle or place 1/3 of the cheese, then cover with tomato sauce.
Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of cheese to garnish the top. Bake for about 1 hour, until sauce is bubbly and cheese is melted. Let cool slightly and serve.
Italian Tomato Sauce for Pasta can be found in this cookbook under Sauces.
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