vegetable lasagna
My family LOVES this!
prep time
1 Hr
cook time
1 Hr
method
---
yield
6-8 people
Ingredients
- 1 large jar prego spaghetti sauce
- 16 ounces riccotta cheese
- 2 pounds italian cheese blend
- 2 large eggs
- 2 tablespoons italian seasoning
- 3 cups shredded carrots
- 2-10 oz boxes frozen spinach thawed and squeezed
- 8 ounces fresh mushrooms sliced thin
- 2 large yellow peppers chopped
- 1 1/4 cups italian bread crumbs
- 1 box dry lasagna noodles
How To Make vegetable lasagna
-
Step 1In a mixing bowl mix ricotta cheese, eggs 1 1/4 lbs of Italian cheeese blend, basil chiffanod, 1/2 of the Italian seasoning
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Step 213x9 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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