Vegetable Lasagna

Ingredients

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

Method

Adapted from foodista.com

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.
9. 9Mix with the ricotta cheese.
10. 10Cook the spinach in a large skillet over medium heat until fully wilted and heated through, about 5 minutes, then drain it well and squeeze out the excess liquid.
11. 11Mix the ricotta egg mixture into, onions and mushrooms and then the well drained spinach.
12. 12Thinly slice 3 zucchini lengthwise to create noodles.
13. 13Cover the bottom of the lasagna pan with ¼th of the Pacific Natural Foods Organic Creamy Tomato Soup.
14. 14Place a layer of zucchini noodles in the lasagna pan, slightly overlapping them.
15. 15Spread ⅓ of the ricotta, mushroom, spinach mixture across the zucchini.
16. 16Sprinkle with ¼ of the mozzarella cheese.
17. 17Repeat the layers two more times.
18. 18Top with the tomato soup and sprinkle the last of the mozzarella across the lasagna.
19. 19Finish by topping the lasagna with the parmesan cheese; you will have a 2 cheese top.
20. 20Coat aluminum foil with non stick spray.
21. 21Cover the lasagna to keep the cheese from getting too dark.
22. 22Bake for 1 hour, then uncover and bake for 15 minutes more.
23. 23Let lasagna rest for 15 to 20 minutes prior to serving.