Meatless Lasagna

Most of my recipes won’t be measured amounts because I like them to be able to adjust to what you have on hand and for the amount of people you need to serve. Typically, up at the Bunkhouse, I serve a lot of folks!

 

2 boxes of lasagna pasta

5 small to medium zucchini’s

3 lbs. of Ricotta

5 eggs

2 large jars of spaghetti sauce

3 lbs. of shredded mozzarella

Olive Oil

This makes two, 11x15 glass baking dishes.

Use a very large pot and boil water…place lasagna strips in the boiling water and cook until almost done but not quite as it will cook more in the oven. When ready, remove hot water and put cold water into pot until it cools the pasta down so you can handle it.

While pasta is boiling…

Cover bottom of 11x15 inch glass baking dishes with olive oil. Slice zucchini very thin. Take 3 lbs. of ricotta and beat in 5 eggs until mixture is creamy.

 

Once pasta has cooled, pick up strips with one hand while draining water off with the other. Place 1 layer of pasta in the dish. Add spaghetti sauce by tablespoons and spread over pasta.

 

 

 

Put a layer of zucchini and sprinkle shredded mozzarella. Make another layer with pasta strips,

 

 

spread ricotta mixture on top. Next, another layer of pasta, zucchini and mozzarella. With sauce on top.

 

Heat oven at 350 degrees. Put foil over dishes and cook for 45 mins. Remove foil, sprinkle more mozzarella on top and cook for another 20 mins.

 

Variations: You can use 6 lbs. of ricotta and 10 eggs, omitting the zucchini. You can use Eggplant to replace the zucchini. You can even use Eggplant in place of the pasta for those who don’t want grains or use a gluten free, or veggie pasta.