Vegetarian (Almost) Lasagna

I made this awesome vegetarian lasagna (well, almost. I put in a little bit of ground beef that can be easily left out) tonight. Not only is it good for mom, but it’s good for anyone. I used all fresh ingredients (minus the lasagna noodles and pasta sauce).

Original recipe location here.


  • 1 package of lasagna noodles (or 4 sheets per layer; 2 layers)
  • 1 jar (500 ml) pasta sauce
  • 1 pound fresh white mushrooms
  • 1 cup chopped onions
  • 1 container (500 g) 2% ricotta cheese
  • 2 eggs
  • 1 large zuchini, sliced
  • 1 large carrot, diced
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 cup cheddar cheese
  • 1 cup parmesan cheese


Boil the lasagna noodles for 10 minutes or until al dente. Rinse with cold water and drain. Set aside.

In a large sauce pan (or a pot), fry onions, garlic, mushrooms, carrots and zucchini until the carrots are soft.


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