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Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna, by , is from Our Family Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jimmie-Cody Fisher


3 large carrots, diced
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 zucchini, diced
1 squash, dices
1 yellow onion, chopped
teaspoon salt
5 to 6 ounces baby spinach
1 large can (28 ounces) diced tomatoes
C roughly chopped fresh basil
2 tbsp EVOO
2 cloves garlic - minced
1 tsp red pepper flakes
1 C Ricotta
1 C Heavy cream
4 oz grated parmesan or asiago
1 tsp salt
Freshly ground black pepper
9 no-boil lasagna noodles
2 C freshly grated mozzarella

Tomato Sauce:
Whisk together crushed tomatoes, basil, 2 Tbsp EVOO, 2 minced garlic, 1 tsp salt, tsp red pepper flakes. Set Aside

Cream Sauce:
Whisk together Ricotta, Heavy Cream, Parmesan, 2 minced garlic, salt & pepper. Set Aside

Vegetable Filling:
Mix all chopped veggies & garlic in large sauce pan or skillet, salt your veggies, pour in 2 tbsp EVOO, saute until soft.
Toss in spinach until wilted.

Put it all together:
Oven @ 375
Grease a 9x13 pan.
Pour 1 C tomato sauce into dish, cover with 4 lasagna noodles.
Spread some veggies on top followed by 1 C of cream sauce.
Cover with 1 C mozzarella
Continue this pattern until you run out of everything.
Cover with foil & bake for 35 min.
Remove foil foil place under broiler until cheese on top is brown & delicious.
Remove from oven allow to sit for 20 min then sprinkle with chopped basil




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