Vegetable Lasagna

You'll never miss the meat in this delicious main course!


1 Tablespoon olive oil

3 cloves garlic, chopped

2 cups carrots, grated

2 cups zucchini, grated

2 cups mushrooms, finely chopped


3 eggs

1 cup grated Parmesan cheese

2 (10 ounce) packages frozen chopped spinach, thawed and drained thoroughly

1 1/2 teaspoons dried oregano

1 (32 ounce) jar marinara sauce

9 lasagna noodles, cooked

1 (16 ounce) package mozzarella cheese, grated

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Preheat oven to 350°.
In a large pan, sauté garlic in olive oil until edges are lightly brown. Add carrots, zucchini, mushrooms and honey. Cook over medium-high heat for about 5 minutes or until tender, stirring constantly. Remove from heat, drain in colander and set aside.
In a small bowl, whisk eggs thoroughly. Add in parmesan cheese and mix well. Blend half of egg mixture with spinach and half with carrot mixture.
In a medium bowl, stir oregano into marinara sauce. Spread 1 cup marinara sauce over the bottom of a 9 x 13 inch baking pan. Place 3 lasagna noodles lengthwise over sauce. Spread 1/3 of the spinach mixture over noodles, followed by ¼ of the mozzarella cheese and 1/3 of the carrot mixture. Repeat complete process 2 more times.
Top with remaining cup of marinara sauce and remaining mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes. Let stand for 5 minutes. Serve piping hot.
Serves: 6-8.