Vegetarian Lasagne



INGREDIENTS:

1 large jar good pasta sauce

1 lb either mushrooms, sliced, or spinach,
cleaned and chopped

12 lasagne noodles, half-cooked

2 c Ricotta cheese

1 c mozarella

2 tsp wheat germ

2 eggs

salt,pepper

1/4 c parmesan cheese, grated fine

DIRECTIONS:

1. Mix the ricotta, mushrooms/spinach, wheat germ and eggs
in a large bowl. (Do not crush the mushroom slices!) Add 1/2
tsp salt, and pepper to taste. (I use non-fat egg product
and low fat ricotta.)

2. Jazz up pasta sauce, if desired. (I usually throw in some
extra oregano, basil and onions, and let the whole thing cook
for about a half hour.)

3. In a 9X13 glass baking dish, put a couple of tablespoons
of the sauce on the bottom, spreading it evenly.

4. Put a layer of noodles in the pan. (You may have to trim
one of the noodles  to fit along the bottom of the pan,
like such:

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5. Cover this layer with 1/2 the ricotta filling.  Cover the
ricotta with roughly 1/4 the pasta sauce.  Then, some mozarella,
about half of it. Next, another layer of noodles, trimming as
necessary. Repeat ricotta, sauce and mozarella, using up the two
cheeses. Layer on the final few noodles. Put some sauce on top,
enough to cover liberally. Cover this with the 1/4 c parmesan
cheese.

6. Cover the dish with foil, and bake in a 375 degree oven
for 1 hr, uncovered for the last 10 minutes.

7. Let the lasagne cool for 15-20 minutes, to allow the cheese to
set a little before serving.

8. This lasagne is wonderful with a good, crusty garlic bread and
a mixed greens salad w/ oil and vinegar dressing.



Vegetarian Lasagne