Vegetarian Lasagna - cooking recipe

Ingredients

1 lg. onion, chopped
1/2 lb. carrots, shredded
1/2 lb. mushrooms, coarsely chopped
1 (15 oz.) container Ricotta cheese
2 eggs
1/4 c. (1 oz.) Parmesan cheese, grated
1 c. spaghetti sauce
6 uncooked lasagna noodles
1 (20 oz.) pkg. frozen chopped spinach, thawed and drained
1/2 lb. tomatoes, peeled and coarsely chopped
2 c. (8 oz.) Mozzarella cheese, shredded

Preparation

Place onion in 1 quart microproof casserole.
Cover with casserole lid and cook on HI for 2 minutes.
Spread out on paper towel to absorb excess moisture.
Place carrots in same casserole. Cover and cook on HI for 2 1/2 minutes.
Spread out on paper towel.
Repeat with mushrooms, cooking on HI for 2 1/2 minutes. In the same casserole, stir together Ricotta cheese, eggs and Parmesan cheese; set aside.
Spoon spaghetti sauce into 12 X 7 inch microproof baking dish.
Add remaining ingredients in layers as follows.
Form the first layer with 3 lasagna noodles, spinach, onions and half the Ricotta mixture.
Form the second layer with 3 lasagna noodles, carrots, mushrooms and remaining half of Ricotta mixture.
Top with tomatoes and Mozzarella cheese.
Double-wrap casserole tightly with plastic wrap.
Refrigerate 6-12 hours. Remove casserole from refrigerator and let stand 1 hour.
Cook on HI for 8 minutes.
Rotate dish 1/2 turn.
Cook on 50 for 20 minutes.
Remove from oven and let stand 10 minutes before serving.
8 serving.
Total cooking time:
35 minutes.