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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from Our Family Recipes, 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:  
3 large carrots, diced
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 zucchini, diced
1 squash, dices
1 yellow onion, chopped
¼ teaspoon salt
5 to 6 ounces baby spinach
1 large can (28 ounces) diced tomatoes
¼ 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
Directions:
Directions:
Tomato Sauce:
Whisk together crushed tomatoes, basil, 2 Tbsp EVOO, 2 minced garlic, 1 tsp salt, ½ 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 @ 375º
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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