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Less mess, No stress Vegetarian Lasagna


  • Lasagna Noodles (uncooked)
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 2 large jars of your favorite vegetarian pasta sauce
  • 1 package of sliced mushrooms
  • 1 package of frozen spinach
  • 2 cans artichoke hearts (not marinated, preferably)
  • 1 tsp of dried basil (fresh basil can be used as well)
  • 1 15 oz. ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups (8 oz) shredded mozzarella cheese
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 350 degrees F.
  2. In small bowl combine ricotta, egg, parmesan cheese, salt and pepper.
  3. Use about 1 1/2 cups sauce into 13x9x2 baking dish; place half of the uncooked noodles on top of the sauce.
  4. Spread ricotta mixture over noodles.
  5. Put some spinach, mushrooms and artichoke hearts on top of the ricotta mixture.
  6. Top vegetables with 1 cup mozzarella cheese.
  7. Repeat cycle.
  8. Top lasagna with remaining mozzarella cheese.
  9. Cover tightly with foil and bake at 350 degrees for 45 minutes.
  10. Remove foil and bake for 15 minutes more.
  11. Let lasagna stand for 10 minutes prior to serving.




Vegetable Tort


  • 3 celery stalks, chopped in a food processor
  • 1 onion, chopped in a food processor
  • 2 zucchini, shredded
  • 1 large potato, shredded
  • 1 tbsp of basil pesto
  • 1/2 cup of ricotta cheese
  • 2 eggs, beaten
  • salt and pepper
  • 2 tbsp of olive oil


  1. Heat the oven to 325 degrees
  2. Rub a baking pan with the oil.
  3. Combine all the ingredients in a bowl.
  4. Mix them well and pour them into the baking pan.
  5. Sprinkle the vegetable tort with salt and pepper.
  6. Bake in the oven for 10-15 minutes.

Serves: 3-4 persons

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