Garden Lasagna

(from Lucianolinda’s recipe box)

Source: Arkansas Democrat Gazette-Susan Nicholson

Serves 8 people

Categories: vegetable dishes- casserole

Ingredients

  • 1 (15 oz.) can black beans, rinsed
  • 1 (24-26 0z.)m jar red pasta sauce
  • 2 medium carrots, grated
  • 1 medium zucchini, gated
  • 1 cup water
  • 1 egg, lightly beaten
  • 16 oz. ricotta cheese
  • 1/4 cup freshly grated parmesan
  • 8 regular lasagna noodles, uncooked
  • 3/4 cup shredded mozzarella

Directions

  1. Heat oven to 350 degrees.
  2. Coat a 9 × 13-inch baking dish with cooking spray.
  3. In a large bowl, mix together beans, pasta sauce, carrots, zucchini and water. Set aside.
  4. In another bowl, combine the egg, ricotta and parmesan. Cover bottom of baking dish with 1 cup pasta sauce mix; top with 4 noodles. Spread the ricotta mixture over all, top with 1 cup sauce and remaining noodles. Pour remaining sauce over all; sprinkle with mozzarella. Cover tightly with foil and bake 45 minutes. Uncover and let stand 15 minutes before serving.

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