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Vegetable Lasagna

olive oil
1/2 cup finely chopped onion
3 cloves minced garlic
1-2 cups diced orange, red, yellow and green pepper (mix'em up)
1 cup fresh green beans, sliced diagonally into ½ inch pieces (par cooked with noodle prep)
½ cup diced zucchini or yellow squash
8 oz. sliced mushrooms
6 cups of your favorite spaghetti sauce (2 -26 oz. jars)
salt and black pepper to taste
15 oz. part-skim ricotta cheese
3 large eggs, lightly beaten
1 cup shredded Asiago cheese
12 whole wheat lasagna noodles (cooked according to package directions)
1 cup shredded Parmesan cheese
4 cups shredded mozzarella cheese

In a large skillet, heat a couple spoons of olive oil and saute the firmer veggies first - garlic, onions, peppers and beans, add the zucchini and mushrooms, and cook until all are softened. Stir in sauce and simmer until heated through.

Mix ricotta and asiago cheeses with the eggs. Set aside.

Ladle a good amount of sauce into a deep casserole dish or lasagna pan, enough to completely cover the bottom of the dish. Top with four lasagna noodles. Dab on ½ of the ricotta mixture, sprinkle with ½ cup Parmesan cheese and 1 cup of mozzarella. Cover with 1/3 of the sauce.

Top with four more lasagna noodles, the rest of the ricotta, sprinkle with 1 cup of mozzarella and cover with1/3 of the sauce.

Cover with last layer of lasagna noodles, then sauce. Sprinkle with 2 cups of mozzarella and last ½ cup of parmesan.

Cover with "oiled' foil and bake at 375 degrees for 30 minutes. Remove foil, and bake another 20 minutes until golden and bubbly. (Use a bit of olive oil to prevent sticking)

Do take 10-15 minutes to toss a salad and warm some crusty rolls while the Lasagna "rests' and firms up before you cut and serve it.

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