Ingredients: |
Ingredients: 2 cups cheddar, or mozzarella, parmesan
Precooked lasagna noodles
3 Tbsp of Olive oil
1 onion chopped
1 zucchini - small
1 red pepper - small
1 green pepper - small
3 mushrooms sliced
1 cup fresh spinach
4 or 5 Broccoli florets cut up
2 Tbsp. pesto
1 egg
1 bunch of spinach
1 carton Ricotta cheese
¼ tsp of fennel seeds
White sauce - Please see my recipe to make white sauce Make it a little runny, If you prefer the Red sauce - you can use the red sauce
Add a little grated cheese - cheddar, or mozzarella, parmesan to the white sauce and mix well
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Directions: |
Directions:1) Prepare the White sauce or Red sauce according to the recipe.
Vegetables
Chop the vegetables and place them in a baking tray. Sprinkle 1 Tbsp. olive oil, fresh whole garlic, a pinch of salt and black pepper. Season with a Italian seasoning. Mix the vegetables so that they are all coated with the spices. Bake the vegetables at 350º in the baking tray for about 15 mins.
Ricotta Cheese
Add ricotta cheese in a bowl and mix in 1 egg and pesto sauce and a pinch of the Italian seasonings, and black pepper. Add some cheese and mix well. There may not be a need for salt as the cheese and the seasoning may have a little salt.
Using a lasagna dish, add a little sauce at the bottom of the pan and spread evenly. Then layer the lasagna noodles on top. Spread more sauce on top of the noodles and add the vegetables. Take a knife and spread the ricotta cheese mixture above it. Sprinkle the chees at regular intervals. Add more noodles, sauce, vegetable and Ricotta cheese.
Cover the pan with a foil and cook for about 30 mins at 350º. Sprinkle some water before covering the pan.
Check after 30 mins and remove the cover adding more cheese on top. Sprinkle fresh parsley leaves on top put it back in the oven for another 15 mins.
Cool for 10 mins before serving with Garlic Bread. |
This recipe for Vegetarian Lasagne is from