Total Time
40mins
Prep 10 mins
Cook 30 mins

This is the recipe most near and dear to my heart simply because it was the first one that I ever tweaked with to make my own. My love of cooking took off after receiving so many wonderful reviews and requests for this recipe. That was when my husband and I were 20 year old vegetarians with our first child. Thirteen years and three more children later, (no longer vegetarians, although I cook meatless more than I don't) this recipe is still alive and kicking and asked for just as much as ever. Play with the veggies and add any meat you like. I think the veggies sauteed in butter is the kicker. I have used homemade pasta sauce and Prego when in a hurry.

Ingredients Nutrition

Directions

  1. Cook lasagna noodles according to package directions; drain.
  2. In large skillet cook onion, carrots, mushrooms and garlic in hot butter till tender; add broccoli and water, if needed. Simmer about 5 minutes till broccoli is crisp-tender.
  3. In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup parm, eggs, parsley, thyme, marjoram, and pepper.
  4. In a 3 quart baking dish, evenly spread 1/2 cup of the spaghetti sauce. Place 3 noodles over the sauce. Layer with 1/2 of the cheese mixture, half of the veggie mixture, and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon the rest of the sauce over the top. Sprinkle with 1/4 cup of parm. cheese.
  5. Cover and bake in a 375 degree oven for 20 minutes. Uncover and back about another 10 minutes or until heated through.

Reviews

(1)
Most Helpful

DELICIOUS!!! The only time consuming part of the recipe was chopping the veggies - and this was not that difficult. We despise mushrooms - so I substituted a red pepper instead and added along with the broccoli which tasted great. I also used the Barilla lasagna noodles which require no pre-cooking. This did increase the cooking time to 50 minutes but was worth saving the extra step of cooking the noodles separately.

Laura36 February 17, 2008

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