Total Time
1hr 25mins
Prep 45 mins
Cook 40 mins

This a lasagna that you want to make a day ahead of time, to allow the flavors to marry. This is one of my teenager's favorite dishes.

Ingredients Nutrition

Directions

  1. Cook and drain noodles as directed on package.
  2. Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
  3. In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
  4. In a small sauce pan, saute the garlic, then add the marinara and heat through.
  5. Heat oven to 350 degrees.
  6. Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
  7. Place 3 lasagna noodles over the marinara.
  8. Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
  9. Spread remaining marinara over the cheese.
  10. Top with 3 more noodles.
  11. Spread half the vegetable/bean mixture over the noodles.
  12. Sprinkle with one cup of the mozzarella cheese.
  13. Top with remaining 3 noodles.
  14. Spread with remaining vegetable mixture.
  15. Sprinkle with remaining mozarella.
  16. Cover with foil and refrigerate for 24 hours.
  17. Bake, uncovered, for 35-40 minutes.
  18. Allow to stand for 10 minutes before cutting and serving.