Veggie Lasagna

• whole wheat lasagna noodles
• one jar marinara (I use Newmans)
• one med-large zucchini
• approx. 1 1/2 - 2 cups chopped spinach
• 16 oz. Ricotta cheese
• 1/3 cup grated parmesan
• 1 1/2 teaspoons dried oregano
• 1 can mushrooms (drained well)
• 8 oz shredded mozzarella


- Grate zucchini and mix with sauce in a large bowl.
- Mix spinach, Ricotta, parmesan, and oregano in another bowl.
- Spread about 1/2 cup marinara mixture in bottom of ungreased glass pan.
- Lay down three noodles, not overlapping, and spread more marinara mixture on top.
- Drop spinach/cheese mixture by small spoonfuls on top, separating with a fork carefully.
- Sprinkle with cheese and mushroom

REPEAT - until all ingredients are gone. Top with mozzarella.

Bake at 400˚ with foil on top for 45 minutes. Remove foil and bake for 10 more minutes or until bubbly around edges. Let stand 10 minutes before serving.


This is an adaptation from a Betty Crocker cookbook. We make it pretty often. It can be prepared ahead of time, so it's good for hungry nights with out much time for cooking prep.