italian garden lasagna

Ingredients For italian garden lasagna

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

How To Make italian garden lasagna

  • 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.

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