Cheese And Vegetable Lasagna Recipe

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Cheese and Vegetable Lasagna

Kitchen Crew


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2 c
ricotta cheese
1/4 c
chopped parsley
1/4 c
chopped scallions
1/4 c
parmesan cheese
2 Tbsp
vegetable oil
garlic cloves
1 large
chopped onion
1.5 c
zucchini, chopped
2 c
mushrooms, sliced
1 tsp
1/2 tsp
pepper to taste
46 oz
tomato sauce
1 pkg
lasagna noodles
2 c
shredded mozzarella cheese
1 c
shredded cheddar cheese


1Combine ricotta cheese with parsley, green onion, parmesan and egg.
2In saucepan, saute garlic and onion in oil until soft.
3Add zucchini, mushrooms, basil, oregano and pepper.
4Stir cook until tender crisp.
5Add 2 cups tomato sauce.
6Simmer 5 minutes.
7Cook 16 lasagna noodles according to package directions.
8When noodles are almost fully cooked, drain, immerse in cold water and drain again.
9To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inch baking dish.
10Lay a flat layer of 4 lasagna noodles over sauce.
11Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.
12Repeat with another flat layer of 4 lasagna noodles, remaining tomato vegetable mixture and 1 cup mozzarella cheese.
13Top with remaining 4 lasagna noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese.
14Bake at 350 for 45 minutes or until sauce bubbles.

About this Recipe

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