Overnight Vegetarian Lasagna

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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