*  Exported from  MasterCook II  *

                       Lasagna With Marinara Sauce

Recipe By     : davenpor@ben.dev.upenn.edu (Donna Davenport)
Serving Size  : 8    Preparation Time :0:00
Categories    : Italian                          Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cn            Tomatoes -- crushed
   5      cl            Garlic -- up to 6, chopped
   1                    Parsley (handful)
                        Basil (optional)
   1      sm            Onion
                        Salt -- to taste
                        Lasagna:
   1 1/2  Box           Lasagna Noodles -- will have some
                        - left over
   3      lb            Fatfree ricotta cheese -- up to 4 lb
   4                    Egg whites -- or substitute
   2      c             Spinach Leaves -- de-stemmed, steam
   2      c             Carrots -- boil, mash
   3                    Zucchini -- cut in long stips,
                        - steam
                        Sun-dried tomatoes -- chopped fine
                        White and black pepper -- to taste
                        Garlic -- crushed, or powder
     1/2  lb            Mushrooms -- chopped

In a lg pot, saute the onion and garlic in a little water.  Add the
tomatoes and basil.  Let simmer on low for an hour, then add salt and 
parsley to taste.

Boil the lasagna noodles and lay them out on a tablecloth so they remain 
flat and dry, set aside.  In a lg bowl mix ricotta cheese with egg, white 
pepper, black pepper and sun-dried tomatoes.  Place 1/3 of the mixture in 
a separate bowl with the spinach and 1/3 of the mixture in a separate bowl 
with the carrots (add extra pepper to carrots) - you should have 1/3 plain 
cheese left.  Ladle some marinara sauce on the bottom of a lg lasagna pan 
and then add noodles to cover the bottom.  Layer the steamed zucchini on 
top of the noodles -- spice the zucchini as you like garlic and pepper is 
good.  Add another layer of noodles.  Add the carrot and cheese mixture 
and another layer of noodles.  Add the spinach and ricotta mixture and 
another layer of noodles.  Add some marinara sauce and the remainder of 
the cheese.  The top layer is the topped with noodles tomato sauce and the 
chopped mushrooms plus any left-over sun-dried tomatoes and/or parsley you 
have around.  Bake at 350 degrees F for about 45 minutes.  Serve with
marinara sauce.

Notes:

You can substitute tofu for cheese if you don't want to eat cheese, and 
egg beaters for the egg whites.  Also, I've made this with only 3 layers: 
the zucchini, the carrot & cheese, and the spinach and cheese -- when I 
was feeling like less cheese was in order and it was still delish.


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