Vegetarian Lasagna


Vegetarian Lasagna
 
Author:
Recipe type: entrees
Ingredients
  • 12 sheets (7x31/2) no-boil lasagna noodles
  • 1 cup ricotta cheese
  • 2 eggs
  • ½ cup Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup red pepper, chopped
  • 1 cup yellow pepper, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 medium carrot, grated
  • 1 medium zucchini, grated
  • 1 cup spinach, chopped
  • 6 medium tomatoes, diced
  • 7 ounces tomato sauce
  • 2 teaspoons parsley flakes
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 2½ cups grated mozzarella cheese
  • ½ cup grated Romano cheese
Instructions
  1. In a mixing bowl, combine ricotta cheese, eggs, Parmesan cheese, salt and pepper.
  2. Mix and set aside.
  3. Sauté peppers, onion, garlic and oil.
  4. Set aside to cool, then addcarrot, zucchini, tomatoes, spinach, sauce, parsley, salt, sugar, basil and oregano.
  5. Spread about 1 cup of sauce across bottom of pan (size 13x9x2).
  6. Cover with three sheets pasta.
  7. Spread 1½ cup sauce over pasta.
  8. Spoon and spread ⅓ of ricotta mixture over sauce, then sprinkle ¼ of mozzarella/Romano over ricotta mixture and sauce.
  9. Repeat with pasta, sauce, ricotta and mozzarella/Romano, making two more layers in the same manner.
  10. End with a layer of pasta. Sprinkle the top layer of pasta with the remaining mozzarella and Romano.
  11. Cover the dish tightly with foil and tent it to prevent it from touching the top layer.
  12. Bake in a preheated 375 F oven for 30 minutes.
  13. Remove foil and bake an additional 10 minutes, or until top is golden.
  14. Let stand five minutes before serving.
  15. Serve with additional sauce and grated Parmesan.

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