garden vegetable lasagna

Name: Garden Vegetable Lasagna
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 12
Cuisine: Italian
Ingredients: 1 box(es) (16 ounce) lasagna , uncooked; 15 ounce(s) part-skim ricotta cheese; 1 - egg or liquid egg substitute equivalent; 2 teaspoon(s) dried parsley flakes; 1/2 teaspoon(s) garlic powder; 1 small red or green bell pepper, thinly sliced; 1 cup(s) thinly sliced onion; 1 package(s) (16 ounce) frozen broccoli, cauliflower and carrot mix; 2 jar(s) (28 ounce each) spaghetti sauce; 2 cup(s) (8 ounce) shredded part-skim mozzarella cheese

(1 RATING)

10 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Mar 11, 2016

Ok, brace yourself for this lasagna. It is worth all the preparation, I promise! I cut into the pan a little soon, so you can’t see all the pretty pasta layers, but let me tell you this lasagna is a keeper. Veggis were flying all over my kitchen as I was putting it all together. I’m not one to toot my own horn, but it really couldn’t have turned out any better. I have been in hog heaven having the leftovers and know I’ll be making it often.

Rate

prep time 20 Min

cook time 1 Hr 15 Min

method Bake

yield 12 Servings

Ingredients

1 box (16 ounce) lasagna , uncooked
15 ounces part-skim ricotta cheese
1 - egg or liquid egg substitute equivalent
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1 small red or green bell pepper, thinly sliced
1 cup thinly sliced onion
1 package (16 ounce) frozen broccoli, cauliflower and carrot mix
2 jars (28 ounce each) spaghetti sauce
2 cups (8 ounce) shredded part-skim mozzarella cheese

How To Make garden vegetable lasagna

Step 1

Cook pasta according to package directions; drain. Lay flat on foil to cool. Preheat oven to 375 degrees F In small bowl, stir together ricotta cheese, egg, parsley and garlic powder.

Step 2

In medium microwave-safe bowl, stir together all vegetables; cover with plastic wrap and vent. Cook at HIGH (100%) 8 to 10 minutes or until vegetables are tender; drain.
Step 3

In 13x9x2-inch baking dish, spread 1/2 cup spaghetti sauce. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges. Spread one-third ricotta mixture evenly over pasta; spread 1 1/3 cups spaghetti sauce evenly over ricotta. Spoon one-fourth vegetables evenly over sauce; sprinkle with 1/2 cup mozzarella cheese.
Step 4

Repeat layers TWICE, beginning and ending with pasta. Spoon remaining vegetables over pasta; spread remaining sauce evenly over top. Sprinkle with remaining cheese; cover with foil.
Step 5

Bake 50 minutes; remove foil. Bake 10 minutes or until hot and bubbly. Let stand 10 minutes before serving.
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