Vegetable Lasagna with Ricotta Recipe

Nutritious and very tasty; This lasagna cannot be missing from your menu!

Ingredients

• ½ package of dry lasagna
• 300 grams of ricotta
• 2 cups of grated mozzarella
• 300 grams of spinach
• 250 grams of mushrooms
• 2 tablespoons grated parmesan cheese
• 2 sliced ​​zucchini
• ½ teaspoon of nutmeg
• ½ teaspoon black pepper
• 3 cloves of garlic
• 2 whites
• Salt to taste

Sauce Ingredients

• 8 tomatoes
• 1 onion
• 2 tablespoons oregano
• 2 tablespoons thyme
• ¼ cup basil

Sauce Preparation Method

1. In a pan, place all the ingredients and heat over medium heat until it boils.
2. Reduce the flame to low heat and let it cook slowly, uncovered, for approximately 10 minutes or until the sauce thickens.
3. Remove from heat and set aside.

How to prepare Lasagna and filling

1. Cook the lasagna following the manufacturer’s recommendations.
2. In a food processor, place the ricotta, spinach, half of the mozzarella, egg whites, pepper and nutmeg.
3. Process until you obtain a homogeneous mixture. Divide into three parts and set aside.
4. In a refractory greased with oil, place a layer of lasagna, one part of the spinach filling, one part of the zucchini, mushrooms and tomato sauce.
5. Make two more layers, covering the last one with lasagna dough.
6. Put tomato sauce and the rest of the mozzarella on top.
7. Sprinkle with grated cheese.
8. Bake in the oven at 180ºC, without covering, for approximately 45 minutes or until golden.

Mom Tips

Once baked, serve after 10 minutes. This prevents the pieces of any lasagna from falling apart when cut.

Approximate yield of 6 servings.