Meat Lover's Vegetarian Lasagna
- Ready In:
- 2hrs 40mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 12 lasagna noodles, cooked according to package directions
- 793.78 g can tomato sauce
- 793.78 g can diced tomatoes
- 4 carrots, peeled and sliced
- 226.79 g mushroom, sliced
- 1 small head of broccoli, broken into florets
- 113.39 g marinated artichoke hearts, sliced
- 453.59 g part-skim ricotta cheese
- 453.59 g part-skim mozzarella cheese, shredded
- 29.58 ml parmesan cheese, finely shredded
- 29.58 ml dried parsley
- 4.92 ml rosemary, crushed
- 9.85 ml dried basil
- 4.92 ml dried oregano
- 2.46 ml pepper
- 0.61 ml red pepper flakes
- 6 garlic cloves
- 14.79 ml olive oil
directions
- Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
- Saute garlic in olive oil until golden.
- Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
- Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
- In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
- Repeat with two more layers, finally topping with the parmesan.
- Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
- Preheat oven to 350.
- Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.
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RECIPE SUBMITTED BY
When I'm not cooking/baking delicious vegetarian food, I like to play video games, run, sew, cross stitch, play with my kitties, watch Johnny Depp movies, watch cartoons, and listen to music.