Chelsea's Vegetarian Lasagna

All Organic: estimating I might have spent maybe $2.00 more on the entire meal to make sure the ingredients are fresh and good for my family! 


Lasagna noodles 
1 container of Spaghetti Sauce
2 eggs
1 15 oz. container (skim or low fat) ricotta cheese
1 8 oz. package Mozzarella cheese (can use other cheeses if you like)
2 small (or 1 large) zucchini
2 small (or 1 large) summer squash
1 package mushrooms
1 medium onion
2 garlic minced 
1 green pepper and red pepper
1 small eggplant
Salt & Pepper

1. Cook noodles according to instructions (add 1 tablespoon Olive Oil and 1 teaspoon salt to water)


2. Chop all vegetables and saute with garlic & Extra Virgin Olive Oil


3. Add a cup of sauce in with the vegetables and set aside


4. In a pan place the ricotta, eggs (beaten), salt, pepper and blend


5. Layer in a baking pan : start with the vegetable mixture, then sprinkle the Mozzarella, then a layer of lasagna noodles, then spread the Ricotta/egg mixture, then another layer of the tomato/vegetables and so on until you run out of ingredients or the pan is filled.


6. Have the top layer be tomato/vegetables and Mozzarella. 


7. Bake at about 375 degrees for about one hour.


I also added whole fresh basil during the last 5 mins!


All cheese was made with milk from cows not treated with rBGH. Sourced from Family Farms. Organic by Quality Assurance International & USDA!

Not the greatest picture in the world but it was GOOD! Next time it will be prettier!