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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Vegetable Lasagna Recipe

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This recipe for Vegetable Lasagna is from The Haun 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 box of lasagna noodles prepared as directed
1-1 1/2 jars of your family's favorite spaghetti sauce
1 cup ricotta cheese
3 cups shredded mozzarella cheese
1 cup parmesan cheese
1 egg
2 T olive oil
1 medium onion, diced
1 medium zucchini, diced
4 oz mushrooms, diced
1 clove garlic, minced (optional)
Directions:
Directions:
Preheat oven to 325º
Cook lasagna noodles as directed and drain. While noodles cook, sauté diced onion in olive oil until clear, about 5 minutes, add diced zucchini and mushrooms and sauté for an additional 5-10 minutes until mushrooms are cooked.
In a small bowl combine ricotta, half of the parmesan cheese and egg. Mix thoroughly to a paste.
In a 9 x 13 pan begin layering starting with sauce, noodles, cheese paste (doesn't need to cover completely), vegetables, mozzarella, sauce etc.
Do at least three layers of noodles and end with sauce. Top with remaining parmesan cheese and bake for 20-30 minutes until top is golden. Allow to sit for 10-15 minutes for better cutting--if you can hold them back that long.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
If you want to add Italian sausage, brown it first and add as crumbles or chunks.

 

 

 

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