garden vegetable lasagna

Name: Garden Vegetable Lasagna
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 12
Cuisine: Italian
Ingredients: 1 box(es) (16 ounce) lasagna , uncooked; 15 ounce(s) part-skim ricotta cheese; 1 - egg or liquid egg substitute equivalent; 2 teaspoon(s) dried parsley flakes; 1/2 teaspoon(s) garlic powder; 1 small red or green bell pepper, thinly sliced; 1 cup(s) thinly sliced onion; 1 package(s) (16 ounce) frozen broccoli, cauliflower and carrot mix; 2 jar(s) (28 ounce each) spaghetti sauce; 2 cup(s) (8 ounce) shredded part-skim mozzarella cheese

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

Ok, brace yourself for this lasagna. It is worth all the preparation, I promise! I cut into the pan a little soon, so you can’t see all the pretty pasta layers, but let me tell you this lasagna is a keeper. Veggis were flying all over my kitchen as I was putting it all together. I’m not one to toot my own horn, but it really couldn’t have turned out any better. I have been in hog heaven having the leftovers and know I’ll be making it often.

(1 rating)

yield 12 Servings

prep time 20 Min

cook time 1 Hr 15 Min

method Bake

Ingredients For garden vegetable lasagna

1 box

(16 ounce) lasagna , uncooked
15 oz

part-skim ricotta cheese
1

egg or liquid egg substitute equivalent
2 tsp

dried parsley flakes
1/2 tsp

garlic powder
1 sm

red or green bell pepper, thinly sliced
1 c

thinly sliced onion
1 pkg

(16 ounce) frozen broccoli, cauliflower and carrot mix
2 jar

(28 ounce each) spaghetti sauce
2 c

(8 ounce) shredded part-skim mozzarella cheese

How To Make garden vegetable lasagna

1
Cook pasta according to package directions; drain. Lay flat on foil to cool. Preheat oven to 375 degrees F In small bowl, stir together ricotta cheese, egg, parsley and garlic powder.

2
In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook at HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain.
3
In 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture evenly over pasta; spread 1 1/3 cups spaghetti sauce evenly over ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup mozzarella cheese.
4
Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil.
5
Bake 50 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving.
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