Vegetable Lasagna

Peggy T


My family LOVES this!

pinch tips: Perfect Bacon Every Time




6-8 people


1 Hr


1 Hr


1 large
jar prego spaghetti sauce
16 oz
riccotta cheese
2 lb
italian cheese blend
2 large
2 Tbsp
italian seasoning
3 c
shredded carrots
2-10 oz box
frozen spinach thawed and squeezed
8 oz
fresh mushrooms sliced thin
2 large
yellow peppers chopped
1 1/4 c
italian bread crumbs
1 box
dry lasagna noodles

Directions Step-By-Step

In a mixing bowl mix ricotta cheese, eggs 1 1/4 lbs of Italian cheeese blend, basil chiffanod, 1/2 of the Italian seasoning
13x9 Glass or ceramic DO NOT USE METAL baking dish!
Pour 1 1/2 cup of Prego sauce in bottom of pan layer 1/3 of shredded carrots, then 1/3 of the spinach,1/3 of the yellow peppers,then 1/3 of the mushrooms, then a layer dry lasagna noodles you will have to break one noodle and lay it cross ways on the end. Spread 1/2 of the ricotta mixture on top of the noodles. Make 3 layers alternating cheese & sauce & veggys last layer is sauce then It cheese blend mixed with breadcrumbs sprinkle the other 1/2 of the Italian seasoning on top. VIOLA! Bake at 350 for 1 1/4 hour and let set for 10 min before cutting and serving!