Italian Garden Lasagna Recipe

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Italian Garden Lasagna

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Ingredients

8 oz
lasagne noodles, uncooked
30 oz
spaghetti sauce, meatless
1.5 c
water
2 Tbsp
olive oil
1 c
onion, chopped
1 c
red bell pepper, diced
1 c
carrots, shredded
2 c
mushrooms, sliced
1 c
zucchini, finely chopped
1 c
broccoli flowerets, finely chopped
1 tsp
dried basil
1 tsp
dried oregano
1/2 tsp
salt
1/4 tsp
pepper
10 oz
spinach, thawed and drained
1.25 c
mozzarella cheese, shredded
15 oz
ricotta cheese
4
garlic cloves, crushed
1 Tbsp
parmesan cheese, grated

Directions Step-By-Step

1
Lightly oil 9 x 13 baking dish.
2
Heat oil over medium heat.
3
Add onion, bell pepper, carrots and garlic.
4
Cook, stirring constantly, 3 minutes.
5
Add the rest of the vegetables, except spinach.
6
Sprinkle with spices.
7
Cook, stirring frequently, 5 minutes more.
8
Remove from heat and stir in the spinach.
9
Set aside 1 cup of the vegetable mixture.
10
Prepare cheese: Set aside 1/2 cup of the mozzarella.
11
In medium bowl, combine rest of the mozzarella, ricotta and parmesan.
12
Mix well.
13
Assemble Layers: 1 cup sauce in bottom of pan, 1/3 of noodles, 1/2 cup of sauce, 1/2 of cheese mixture and 1/2 of vegetables.
14
Press down into cheese - 1/2 cup of sauce, 1/3 of noodles.
15
Press down firmly onto filling.
16
Repeat layers - 1/2 cup of sauce, remaining cheese, remaining vegetables, 1/2 cup of sauce and remaining noodle. Press noodles down firmly.
17
Spoon reserved vegetables over noodles and top with rest of sauce.
18
Make sure noodles are entirely covered with sauce.
19
Cover and bake 40 minutes in preheated 350 degree oven.
20
Uncover and spoon sauce from sides of pan over noodles.
21
Sprinkle with reserved mozzarella and bake uncovered 30 minutes more.
22
Let stand 5 minutes before slicing.

About this Recipe

Course/Dish: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy