Convenient Vegetarian Lasagna |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired. Ingredients:
2 (12 ounce) packages lasagna noodles |
2 pounds ricotta cheese |
4 eggs |
1 cup grated parmesan cheese |
1/3 cup chopped fresh parsley |
2 teaspoons dried basil |
ground black pepper to taste |
1/2 cup olive oil |
1 1/2 cups chopped onion |
1 cup sliced carrots |
1 1/4 cups chopped green bell pepper |
1 (16 ounce) package chopped frozen broccoli, thawed and drained |
3 cups chunky-style spaghetti sauce |
2 cups shredded mozzarella cheese, divided |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
3. Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
6. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.
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