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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from The Care Family Cookbook, 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 pkg no bake lasagna noodles
1 C mushrooms
1 large onion, chopped
2 medium carrots, chopped
4 minced garlic cloves
2 T butter
4 C chopped broccoli
15 oz ricotta cheese
1 C shredded mozzarella cheese
1/2 C grated Parmesan cheese
2 eggs
1/4 C fresh parsley
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp pepper
30.5 oz spaghetti sauce
1/4 C grated Parmesan or Romano cheese EXTRA
Directions:
Directions:
Cook mushrooms, onions, pepper, carrots, and garlic in butter till tender, don't brown. Add broccoli and 1/2 C water, bring to a boil, reduce heat, cover and simmer about 5 minutes or until broccoli is crisp-tender.
In medium bowl stir together ricotta cheese, mozzarella, 1/2 C Parmesan, eggs, parsley, thyme, marjoram, and pepper.
In 3 qt rectangular baking pan spread a thin layer of sauce, and then put down a layer of noodles. Cover with 1/2 the cheese mixture and ten 1/2 of the cooked veggies. Add another layer of sauce, noodles and then the other half of the cheese and veggie mixtures, another layer of sauce, noodles, a little more sauce and then the 1/4 C Parmesan or Romano cheese.
Cover and bake at 375º for about 20 minutes. Uncover and continue cooking for another 10 minutes or until cooked through.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Katharine & I often adapt the recipe by adding any combination of veggies. We like to add zucchini and squash. Just watch how much of the veggies you have because it gets messy if you overfill. You can also substitute cottage cheese or the ricotta for a healthier version. It is still really good.

 

 

 

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