Vegetable Lasagna

(from beachy’s recipe box)

Source: AJC

Prep time: 30 minutes
Cook time: 30 minutes
Serves 8 people

Ingredients

  • 1/2 lb lasagna noodles
  • 2 T. olive oil
  • 2 T. butter
  • 1 stalk broccoli cut into flowerets
  • 1 zucchini, medium sliced
  • 1 med. onion, chopped
  • 1 c. mushrooms, sliced
  • 1 t. salt
  • 1 t. dried basil,
  • 1 t. dried oregano
  • 3 c. marinara sauce
  • 2 c. mozarella
  • 1 c. fresh spinach, roughly chopped
  • 2 c. part-skim ricotta
  • 1/4 c. grated parmesan

Directions

  1. Cook lasagna until soft, about 10 minutes. May add 1 T. vegetable oil. Rinse under cold water and set aside.

  2. Melt butter with olive oil in large skillet. Cook vegetables until crisp tender, about 5 min.

  3. Layers:

  4. Spoon 1/2 c. marina sauce in bottom of 9×13 baking pan and spread evenly.

  5. Sprinkle with 1/4 c. mozzarella.

  6. Place one layer of noodles.

  7. Sprinkle half the vegetables and half the spinach over noodles in an even layer.

  8. Spread 1/2 c. riccotta and 1 c. marinara suace.

  9. Sprinkle 1/2 c. mozzarella. Cover with noodles.

  10. Repeat the layers with 1 c. ricotta, 1/2 c. marinara, 1/4 c. mozzarella, 1/4 c. Parmesan cheese and the remaining vegetables, spinache and ricotta.

  11. Spring remaining mozzarella over all.

  12. Bake at 325F for 30 minutes.

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