Vegetable Lasagna

By John A. Drake, December 2004

Ingredients:

8 oz. – Kraft parmesan cheese, finely grated

3 cups – Kraft mozzarella cheese, finely shredded

2 cups – Kraft 6-cheese shredded

6 noodles – Whole wheat lasagna noodles

1 – cucumber, thinly sliced

1 – egg

1.5 cups – shredded carrots (about 1.5 large carrots)

1 pound 10 ounce jar – Prego chunky garden pasta sauce

1 pound 10 ounce jar – Ragu chunky garden-style sauce

1 cup – Broccoli tops, finely chopped

½ teaspoon – finely grated basil

20 ounces – frozen spinach

Directions:

Boil noodles according to the directions on the package.

In a big bowl for sauce, mix together carrots, broccoli, basil, Prego and Rago sauces, making a very chunky sauce.

In another bowl, after thawing spinach in a microwave oven, squeeze out the excess liquid, and add egg to spinach and 2 cups of mozzarella cheese.

In a large glass casserole baking dish (about 10.5” x 15.5”), layer the following parts:

1) Thin layer of sauce, about one-sixth of it.

2) Layer of 3 drained noodles.

3) Layer of half the cucumber slices.

4) Half of spinach mixture.

5) Most of the parmesan cheese, reserving some for two thin layers later.

6) About two-thirds of the sauce.

7) A little over half of the 6-cheese.

8) Layer of 3 remaining drained noodles.

9) Remaining cucumber slices.

10) Remainder (one-sixth) of the sauce.

11) Thin layer of parmesan cheese.

12) Remaining spinach mixture.

13) Remaining parmesan cheese.

14) Remaining 6-cheese.

15) Remaining mozzarella cheese.

Bake at about 375 degrees until cheese is turning slightly golden brown around the edge of the pan. It should look done. Cooking time estimated at 35-45 minutes (longer if the lasagna was refrigerated prior to baking). Let stand 10 minutes before serving.

(Preparation time before baking is about 1.5 hours.)