Overnight Vegetarian Lasagna
- Ready In:
- 1hr 25mins
- 9 lasagna noodles, uncooked
- 3 cups fresh broccoli, lightly steamed
- 3 large carrots, shredded (approx. 2 C)
- 14 1⁄2 ounces diced tomatoes, drained
- 1 medium red bell pepper, sliced thinly
- 1 medium green bell pepper, sliced thinly
- 15 ounces salad beans or 15 ounces chili beans, rinsed and drained
- 1⁄4 teaspoon salt
- 15 ounces ricotta cheese
- 1⁄2 cup freshly grated parmigiano-reggiano cheese
- 1⁄4 cup fresh curly-leaf parsley, chopped
- 1 large egg
- 1 garlic clove, finely chopped
- 28 ounces marinara sauce, heated
- 2 cups shredded mozzarella cheese
- Cook and drain noodles as directed on package.
- Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
- In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
- In a small sauce pan, saute the garlic, then add the marinara and heat through.
- Heat oven to 350 degrees.
- Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
- Place 3 lasagna noodles over the marinara.
- Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
- Spread remaining marinara over the cheese.
- Top with 3 more noodles.
- Spread half the vegetable/bean mixture over the noodles.
- Sprinkle with one cup of the mozzarella cheese.
- Top with remaining 3 noodles.
- Spread with remaining vegetable mixture.
- Sprinkle with remaining mozarella.
- Cover with foil and refrigerate for 24 hours.
- Bake, uncovered, for 35-40 minutes.
- Allow to stand for 10 minutes before cutting and serving.
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RECIPE SUBMITTED BY
Born and raised in Michigan, I'm a vegetarian, stay-at-home wife and mother of two, married to an Irishman and now living in Rebel Cork. Learning to cook in Celsius, as opposed to Fahrenheit has been a real trick! I love simple, practical recipes that use a few ingredients to their best advantage. Nava Atlas is one of my favorite cookbook authors, followed by Molly Katzen.My favorite kitchen tools are my Epicurean cutting board, Wüsthof knives, and food processor.I'm an advocate for organic, sustainable, and local foods, and believe in supporting family farmers whenever possible.