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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

No Boil Vegetable Lasagna Recipe

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This recipe for No Boil Vegetable Lasagna is from The Carpenter 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:  
9 to 10 Lasagna noodles (about 8 ounces), uncooked
3/4 cup water or vegetable broth
1 onion, chopped
1 large clove garlic, minced or 1 tsp garlic powder
1 can (28 ounces) crushed tomatoes
1 lb zucchini, halved lengthwise and sliced
1 package (10 ounce) mushrooms, sliced (4 cups)
1/2 teaspoon oregano
1/2 teaspoon sugar
1 container (15 ounce) part skim Ricotta cheese
1 cup (4 ounces) shredded skim milk Mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided
2 tablespoons parsley flakes
1 egg
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
Directions:
Preheat oven to 350 degrees. Heat water in large skillet over medium-high heat. Add onion and garlic; stirring frequently, cook 3 minutes or until tender. Add tomatoes, zucchini, mushrooms, oregano and sugar. Reduce heat, cover and simmer 10 minutes. Combine Ricotta, 3/4 cup Mozzarella, 2 tablespoons Parmesan, parsley, egg, salt and pepper in a medium bowl. Layer 1 cup vegetable sauce, 1/3 of the uncooked lasagna and half of the cheese mixture in a 13x9-inch baking dish. Repeat layers once. Top with remaining Lasagna, vegetable sauce, 1/4 cup Mozzarella and 2 tablespoons Parmesan. Cover tightly and bake 40 minutes. Uncover and bake 10 minutes longer. Let stand 10 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
60 minutes to bake and stand

 

 

 

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