Better than any restaurant lasagna...and I’ve tried many.
3 zucchini, sliced
8-oz. can mushrooms, drained and chopped
1 onion, chopped
4 cloves garlic, minced
3 T. olive oil
2 15-oz. containers ricotta cheese
1/4 c. grated Parmesan cheese
2 eggs
1 T. Italian seasoning
1/4 t. garlic salt
1/4 t. pepper
28-oz. jar spaghetti sauce, divided
16-oz. pkg. lasagna, cooked
28-oz. can crushed tomatoes, divided
16-oz. pkg. shredded mozzarella cheese, divided
2 T. dried parsley
Sauté first 4 ingredients in olive oil for 5 minutes; set aside. In a medium bowl, combine ricotta cheese, Parmesan cheese, eggs and seasonings. In an ungreased 13"x9" baking pan, place one cup spaghetti sauce, then a layer of lasagna strips. Spread half the sautéed vegetables on top of lasagna. Top with half the ricotta mixture. Top with next layer of lasagna and one cup tomatoes. Place remaining vegetables and ricotta mixture on top; sprinkle with one cup mozzarella cheese. Arrange remaining lasagna strips and spread remaining sauce and tomatoes over lasagna. Sprinkle with remaining mozzarella cheese and top with parsley. Cover with aluminum foil and bake at 375 degrees for one hour. Uncover; bake an additional 5 minutes. Turn off oven and leave in for 20 minutes. Serves 12.
Did you know that if you add 1/2 teaspoon uncooked rice to a salt shaker, it keeps the salt from clogging in the shaker?