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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from The Cookson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pasta Sauce (your choice)
2 tbsp olive oil
4 medium carrots, thinly sliced
3 medium zucchini, thinly sliced
6 ounces spinach leaves, washed, stemmed and torn in to bite=size pieces
1/4 tsp salt
1/4 tsp black pepper
1 egg
3 cups light ricotta cheese
1/2 cup plus tbsp grated Parmesan cheese, divided
12 cooked lasagna noodles
3 cups shredded light mozzarella cheese
Directions:
Directions:
1) Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add Zucchini; cook and stir 8 minutes or until crisp-tender. Add Spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.

2) Preheat oven to 350 º F. Beat egg in a medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.

3 Spread 1 cup pasta sauce in bottom of 13 x 9 inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.

4)Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup sauce. Sprinkle with 1 cup mozzarella cheese. Reeat layers 2 times beginning with noodles and ending with mozzarella cheese. Sprinkle with remaining 2 tablespoons Parmesan cheese.

5) Cover pan tightly with foil.

Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish if desired.

 

 

 

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