Vegetable Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce 1 c. onion, chopped fine 1- 1 1/2 tsp. minced garlic olive oil 42 oz. diced tomatoes 1 tsp. Italian seasoning 1/2 tsp. basil 1/2 tsp. parsley 1- 1 1/2 tsp. salt pepper
Lasagna 4 c. sauce (see above) 2 Red peppers, cored, seeded, rinsed and roasted w/ skins removed 1 c. sliced mushrooms, sautéed 1 medium zucchini, sliced and sautéed 10 oz. fresh spinach, sautéed No cook lasagna noodles 1 1/2 c. ricotta cheese 4 oz. cream cheese 3/4 c. parmesan cheese, divided 2 eggs salt and pepper 2 -4 c. mozzarella
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Directions: |
Directions:1. Sauté the onions and garlic in olive oil until translucent. Add tomatoes and spices. Simmer on low for 20-30 minutes. Adjust seasoning. Remove from heat.
2. Prepare the vegetables and set aside.
3. Combine the ricotta, cream cheese and 1/2 c. of the parmesan cheese. Beat in the eggs and season with salt and pepper.
4. In a 9 X 13” pan, layer ingredients starting with about 1 c. of the sauce, followed by 4 noodles, 1/3 of the cheese mixture, 1/3 spinach mixture, other veggies, and then 1/3 of the mozzarella. Repeat process until ingredients are gone. Top with remaining 1 c. mozzarella cheese and 1/4 c. parmesan.
5. Bake at 375º for 30- 45 minutes or until cheese is golden brown and center is bubbly.
6. Allow lasagna to set for at least 10 minutes before cutting. Serve. |
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Personal
Notes: |
Personal
Notes: This recipe is my own creation. We were proud to win the golden noodle award at the ward lasagna bake off with it.
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