Italpasta Vegetarian Lasagna
Ready In: 1 hr 40 mins
Serves: 6-8
Ingredients
- 9 lasagna noodles, cooked
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (28 ounce) can crushed tomatoes
- 1 (5 1/2ounce) can tomato paste
- 5 1⁄2 ounces water
- 1 teaspoon sugar (optional)
- 1 lb ricotta cheese or 1 lb dry curd cottage cheese
- 2 eggs, slightly beaten
- 1 head broccoli, finely chopped
- 1⁄2 head cauliflower, finely chopped
- 2 carrots, finely chopped
- 12 large mushrooms, finely chopped
- 1 (450 g) bag fresh spinach, chopped
- 1 lb mozzarella cheese, grated (450g)
- 1⁄2 cup parmesan cheese, grated
Directions
- Cook lasagna noodles according to package directions. Drain; set aside.
- Brown onion and garlic in olive oil in a sauce pan.
- Add salt and pepper, crushed tomatoes, tomato paste, water, and sugar if using; simmer 20 minutes.
- Blend Ricotta or dry cottage cheese with the slightly beaten eggs. Set aside.
- Finely chop broccoli, cauliflower, carrots and mushrooms. Boil vegetables with a pinch of salt for about 10 minutes or until tender.
- Drain vegetables well; add chopped spinach; set aside.
- Spread a thin layer of the tomato sauce in the bottom of a 9x13 x2 inch baking dish or lasagna pan.
- Layer 1/3 each of lasagna noodles, vegetables, sauce, Ricotta cheese mixture and Mozzarella cheese. Repeat 2 times.
- Sprinkle top with Parmesan cheese.
- Bake in a 350 degree Fahrenheit (180 degrees Celsius) oven for 40 to 45 minutes.
- Cool 10 minutes before serving.
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