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Return to browsing category: Vegetarian/Vegan

Vegetable Lasagna by laticia jefferson serves: 12	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Hearty Vegetable Lasagna
SUBMITTED BY: Sue
www.allrecipes.com

Ingredients:

1 16 oz

pack of lasagna noodles

1 lb

fresh mushrooms, sliced

1 pack

thawed frozen drained spinach

3/4 cup

diced carrots

3/4 cup

broccoli

3/4 cup

zuchinni

3/4 cup

chopped onion

garlic cloves

2 tbsp

vegetable oil

2 26 oz

jar of pasta sauce

1 tsp

dried basil

1 15 oz

container part-skim ricotta cheese

4 cups

shredded mozzarella cheese

eggs

1/2 cup

grated parmesan cheese

Directions:

DIRECTIONS

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.

2. In a large saucepan, cook and stir mushrooms, carrot, broccoli, zuchinni, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.

3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.

4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.

5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Categories:

Main Dishes
Vegetarian/Vegan