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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From a vegetarian cookbook- If you like, substitute 1 cup chopped fresh mushrooms for the dried mushrooms. Simply cook the fresh mushrooms with the onion, green pepper, and carrots and use water instead of the dried mushroom liquid. Ingredients:
8 ounces lasagna noodles (9 noodles) |
1/2 cup dried porcini mushrooms (1/2 ounce) or 1/2 cup dried shiitake mushroom (1/2 ounce) |
1 cup boiling water |
1 large onion, chopped (1 cup) |
1 large green pepper, chopped (1 cup) |
2 medium carrots, chopped (1 cup) |
4 garlic cloves, minced |
2 tablespoons margarine or 2 tablespoons butter |
4 cups chopped broccoli (flowerets and stems) |
1 (15 ounce) container ricotta cheese |
1 cup shredded mozzarella cheese (4 ounces) |
1/2 cup grated parmesan cheese or 1/2 cup romano cheese |
2 eggs |
1/4 cup snipped parsley |
1/2 teaspoon dried thyme, crushed |
1/2 teaspoon dried marjoram, crushed |
1/4 teaspoon pepper |
1 (30 1/2 ounce) jar meatless sauce |
1/4 cup grated parmesan cheese or 1/4 cup romano cheese |
Directions:
1. Cook lasagna noodles according to package directions; drain.
2. Meanwhile, in a medium bowl combine dried mushrooms and boiling water- Let stand for 20 minutes.
3. Drain and squeeze mushrooms, reserving liquid.
4. Remove and discard mushroom stems.
5. Coarsely chop mushrooms- Set aside.
6. In a large skillet cook onion, green pepper, carrots, and garlic in hot margarine or butter till tender but not brown.
7. Add broccoli and 1/2 cup reserved mushroom liquid.
8. Bring to a boil; reduce heat- Cover and simmer about 5 minutes or till broccoli is just crisp-tender.
9. Stir in mushrooms.
10. In a medium bowl stir together Ricotta cheese, Mozzarella cheese, 1/2 cup Parmesan or Romano cheese, eggs, parsley, thyme, marjoram, and pepper.
11. In a 3-quart rectangular baking dish evenly spread 1/2 cup of the spaghetti sauce.
12. Arrange 3 lasagna noodles over sauce.
13. Layer with half of the cheese mixture, half of the vegetable mixture, and 1 cup of the spaghetti sauce.
14. Repeat layers, ending with noodles.
15. Spoon remaining spaghetti sauce over the top.
16. Sprinkle with 1/2 cup Parmesan or Romano cheese.
17. Cover and bake at 375 degrees for 20 minutes.
18. Uncover and bake about 10 minutes more or till heated through- Makes 8 servings.
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