Vegetable lasagna
Vegetable lasagna
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:
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