Country Vegetable Lasagna

Russ Myers

By
@Beegee1947

Vegetables and cheese are layered in this flavorful cheese lasagna.
You won't miss the meat in this flavorful dish
Recipe / Photo Adapted from Land o Lakes

Rating:
★★★★★ 3 votes
Comments:
Serves:
8
Prep:
25 Min
Cook:
1 Hr 20 Min
Method:
Bake

Ingredients

9
uncooked dried lasagna noodles

SAUCE

3 Tbsp
olive (or vegetable) oil
2 c
coarsely chopped fresh mushrooms
1 c
chopped green pepper
1/2 c
chopped onion
1 tsp
finely chopped fresh garlic
1/4 c
chopped fresh parsley
28 oz
can whole tomatoes, cut up
12 oz
can tomato paste
2 tsp
sugar
1 tsp
dried basil leaves
1 tsp
dried oregano leaves
2
bay leaves

CHEESE MIXTURE

1/4 c
freshly grated parmesan cheese
15 oz
ricotta cheese*
2
eggs
1/4 tsp
pepper
3 c
shredded mozzarella cheese
1/4 c
freshly grated parmesan cheese

Step-By-Step

1Cook lasagna noodles according to package directions. Drain.
2Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, 7-9 minutes or until vegetables are crisply tender. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil.
3Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.
4Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.
5Heat oven to 350°F. Spread 1 cup sauce on bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake 30-35 minutes or until bubbly and heated through. Let stand 10 minutes.
6TIP:
*Substitute 2 cups cottage cheese.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: Italian