Vegetable Lasagna

Ingredients

• •1 medium onion
• •4 tablespoons virgin olive oil
• •8 ounces portabella mushroom
• •2 tablespoons butter
• •16 ounces spinach
• •3 zucchini
• •30 ounces ricotta cheese
• •2 eggs
• •2 cups mozzarella cheese
• •½ cup parmesan
• •1 quart pacific natural foods creamy tomato soup

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Method

From foodista.com — read the original

1. 1Pre heat oven to 350°F
2. 2Coat a 9X12 Lasagna pan with non stick spray
3. 3Drain ricotta cheese in a sieve while preparing onions and mushrooms.
4. 4On medium heat, saut onion on in 2 tablespoons virgin olive oil until translucent; about 10 minutes.
5. 5Transfer to large mixing bowl.
6. 6In a large frying pan over medium/high heat saut portabella mushrooms in 2 tablespoons butter and 2 tablespoons olive oil until softened; about 5 minutes.
7. 7Add to the onions.
8. 8Beat the two eggs and mix with the ricotta cheese.
9. 9Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.
10. 10Thinly slice 3 zucchini lengthwise to create noodles.
11. 11Cover the bottom of the lasagna pan with 1/4th of the Pacific Natural Foods Organic Creamy Tomato Soup.
12. 12Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.
13. 13Spread 1/3 of the ricotta, mushroom, spinach mixture across the zucchini.
14. 14Sprinkle with 1/4 of the mozzarella cheese.
15. 15Repeat the layers two more times.
16. 16Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.
17. 17Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.
18. 18Coat aluminum foil with non stick spray and cover the lasagna to keep the cheese from getting too dark.
19. 19Bake for 1 hour, then uncover and bake for 15 minutes more.
20. 20Let lasagna rest for 15 to 20 minutes prior to serving.