The BEST lasagna ever!

Melissa's FANTABULOUS Vegetarian Lasagne, YES even Carnivores will LOVE it!


Approx. 1/2 pkg Oven Ready Lasagna Noodles (or if you prefer to do it the old fashioned way, by all means use regular lasagna noodles)

1 jar of your Favourite Tomato Based Pasta Sauce (or make homemade if you prefer, this just makes it easier!)

1/2 C Water

1/4 C Brown Sugar, packed

1 pkg Frozen Spinach, thawed and squeezed of excess moisture

1 500g Container of Ricotta Cheese

2-3 Cloves of Garlic

1/2 Red Onion, diced

2 TSP Clubhouse Vegetable Seasoning (I prefer the one with No Salt, but either will do... Mrs. Dash Original will also suffice)

Salt and Pepper

2 C Broccoli Flowerettes

2 C Grated Zucchini

1 1/2 C Grated Carrot

2 C Grated Part Skim Mozzarella Cheese


1. Preheat the oven to 350F. Saute the onion and garlic over medium heat until the onion is transparent, meanwhile place spinach and ricotta cheese ain medium mixing bowl and mix to combine. Add the seasoned onion and garlic to the spinach cheese mixture and mix well. Sprinkle in a lil' salt and pepper and the cheese filling is done!

2. Mix your tomato based pasta sauce with the water and add the brown sugar and mix well.

3. Spray a 9"x13" casserole with cooking spray and begin to layer! First spread a layer of sauce on the pan and then add your first layer of noodles (note: if you are using oven ready noodles make sure not to place them too close together as they will swell and you don't want them to over lap, it'll make for a messy finished product). Now add a little bit of sauce on top of those noodles and then 1/2 of the ricotta cheese and spinach mixture. Layer more noodles douse them with a bunch of sauce and sprinkle with broccoli flowerettes, grated carrots and zucchini, top with a bit more sauce and place another layer of noodles on top. Add a thin layer of sauce on top of the noodles and add the other half of the ricotta mixture, top with more noodles and top those noodles with remaining sauce. Sprinkle on your mozza cheese and loosely cover it with non-stick foil (or spray the foil with cooking spray) bake for about 45 minutes until its bubbling, and then take the foil off and bake for another 10-15 minutes. Remove from oven and let stand 10 minutes before cutting.

Seriously the best lasagna ever! I made this as well as a traditional lasagna with ground beef for a dinner party and this one was the hit of the party! Even with the carnivores!

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