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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from Cooking Through the Generations with the Brownsteins, 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:  
1 package of lasagna noodles
1 bunch of broccoli florets
1 onion, diced
2 zucchinis, sliced
1 pound ricotta cheese
1/2 cup grated parmesan cheese
1 egg
1 jar meatless pasta sauce
1 handful of pine nuts
3 cloves fresh garlic, minced
basil, parsley, salt and pepper to taste
Directions:
Directions:
Boil lasagna noodles until just soft and leave in the water. Saute' diced onions, minced garlic, pich of pepper and sliced zucchinis. Let cool slightly. Steam broccoli. In a mixing bowl, beat the egg and mix in the ricotta cheese. Add the cooled vegetables, a pinch of chopped parsley, basil, salt and pine nuts and mix. Spray the bottom of an oblong pan with olive oil Pam. Put a thin layer of sauce on the bottom of the pan followed by noodles, cheese mixture, more sauce, and a thin layer of both mozzarella and parmesan cheeses. Continue to layer the noodles, etc. The last layer should be noodles, then sauce and mozzarella cheese with a health sprinkling of parmesan cheese on top. Bake in a 350 degree oven for one hour. Let lasagna cool for 30 minutes before cutting into it.
Number Of Servings:
Number Of Servings:
12

 

 

 

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