Vegetable lasagna

Vegetable lasagna

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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • pkg - 1 oz
  • container Ricotta cheese - 1 (15
  • grated Parmesan cheese - 1/2 c
  • chopped parsley - 1/4 c
  • minced garlic - 2 tsp
  • chopped onion - 1/2 c
  • meatless spaghetti sauce
  • 5 oz - 4 c
  • salt - 1 tsp
  • black pepper - 1/2 tsp
  • diced carrots - 1 c
  • sliced bell pepper - 1 c
  • chopped celery - 1 c
  • water - 1 c
  • grated Mozzarella cheese - 8 oz
  • cans water chestnuts, drained - 2 oz
  • Cheddar cheese, grated - 8 oz

How to make vegetable lasagna:

Cook lasagna; set aside. In medium bowl, mix Ricotta, Parmesan, parsley, basil, garlic, salt and pepper; set aside. Place carrots, bell pepper, celery, onion and water in medium saucepan. Cover; cook over medium heat for 5 minutes, or until tender. Drain and set aside. Preheat oven to 350°. Spread 1/2 cup sauce on bottom of 9 x 13 x 3-inch deep pan. Place 4 lasagna noodles in pan, overlapping slightly. Spread 2/3 cup of Ricotta cheese mixture evenly over noodles. Spread 1 cup of sauce over cheese, then add 1 cup vegetables, 1/2 cup Mozzarella cheese, 1 1/3 cups spinach leaves, 1/2 cup water chestnuts and 1/2 cup Cheddar cheese. Top this layer with 4 more lasagna noodles.

Continue to create layers, 3 in all. Press each layer down before adding new layer. End by placing 4 lasagna noodles on top. Cover with 1 cup of sauce and the remaining Mozzarella and Cheddar cheese. Cover; bake for 45 minutes. Uncover; cook 15 minutes, or until bubbly. Cool 15 minutes. Cut into squares and serve. Additional sauce may be served at the table.


Recipe categories: Pasta, Main dish, Lasagna.

Rating:
Vegetable lasagna
3.2
Average rating: 3.2 of 5, total votes: 9
Cook. Time: PT1H30M
Total Time: PT1H30M


Cause of complaint:

Related ingredients:
sugar, pkg, milk, salt, eggs, beaten, chopped onions, italian seasoning, can cream of mushroom soup
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