"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from The Heilman & Thompson Family Recipe Book, 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!

Kara Woolery


1 can black beans (drained & rinsed)
1 (28oz) can crushed tomatoes
1 (28oz) jar pasta sauce
C onions (chopped)
C green pepper (chopped)
C salsa (chunky vegetable)
1 tsp chili powder
tsp cumin
1 C ricotta cheese
1/8 tsp garlic powder
1 egg
1 box uncooked lasagna noodles
6 oz shredded mozzarella

Heat oven to 350. Spray baking pan with cooking spray. Mix ingredients (black beans through cumin- but only use the pasta sauce.). Mix ricotta, mozzarella, and egg in separate bowl. Begin creating lasagna by putting one cup tomatoes on bottom of 13x5 casserole dish. Top tomatoes with noodles, making sure to over lap the edges and cover the entire bottom of the dish. Spread 1/3 remaining tomatoes sauce over noodles. Spoon 1/3 of the cheese/egg mixture over noodles. Continue with next two layers repeating noodles, sauce, and cheese. After final layer of noodles is placed, top with remaining sauce mixture. Sprinkle Parmesan cheese on top if desired. Cover and back for 45 min-1 hour or until hot and sauce is bubbling. To cut back cooking time cook noodles according to box directions. Enjoy!




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