Italpasta Vegetarian Lasagna

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READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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