Vegetarian Lasagna

Vegetarian Lasagna

by CPCRN Volunteers

A tasty vegetarian lasagna made with lots of veggies!

Ingredients

1 pkg. of lasagna noodles
1 (32 oz)container of ricotta cheese
4 eggs
1 cup of Parmesan cheese, grated
1/3 cup of fresh parsley, chopped
2 tsp. of dried basil
ground black pepper to taste
1/2 cup of olive oil
1 1/2 cups of onion, chopped
1 cup of carrots, sliced thin
1 1/4 cups of green bell pepper, chopped
1 (16 oz.) pkg. of chopped, frozen broccoli, thawed
and drained
3 cups of chunky-style spaghetti sauce
2 cups of shredded mozzarella cheese, divided

How we make it

Bring a large pot of lightly salted water to boil. Add
pasta and cook for 8 to 10 minutes or until al dente; drain
and set aside.

In a large bowl, combine ricotta cheese, eggs, Parmesan
cheese, parsley, basil and ground black pepper. Stir to blend
and set aside.

Heat oil in a large saucepan over high heat.Saute onions for
about 5 minutes, stirring occasionally. Add carrots and saute
about 2 minutes more. Stir in the bell pepper and broccoli. Stir
all together, reduce heat to medium and cook until tender, about
5 more minutes.

Add veggies to the ricotta mixture and mix well. Preheat oven to
350 degrees. Ladle one cup of sauce into a 9x13 inch baking dish
and spread evenly over the bottom.

Place two strips of lasagna noodles lengthwise in the dish. Spread
about 4 cups of the filling over the pasta. Sprinkle 1 cup of the
mozzarella cheese over the filling; repeat layers until used up.

Bake at 350 degrees for 1 hour; allow to stand for about 15 to 20 minutes, to firm up, before serving.

Serve with a green tossed salad and warm bread, if desired.

Makes about 12 servings.

Comments for
Vegetarian Lasagna

Average Rating

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Jan 26, 2010
Rating

Excellent Recipe - Now Our Favorite
by: Charlene

We love italian food - but the common lasagna is too heavy.
We tried this recipe from the Vol. II Col. Potter cookbook and have it now marked as one of our favorites.
And, as with any lasagna, it's better the second day.
Now off to try some recipes from 'Not Just Recipes'.

Jan 26, 2010
Rating

TRULY YUMMY and so easy
by: Danielle Rackstraw

I own the book this came from, from Col. Potter, and it replaced my former recipe which I thought was the best.

It's raining now, and we were going out. I just looked again at the ingredients and YUP, I have everything and I'm making this again.

PLUS I LOVE LEFT OVERS, and with just my hubby and myself, I LOVE the fact that I'll have another meal in a day or two, and we all know how food such as this is SOOO much better even in a
day or so.

A Note from the Editor: If you have lasagna noodles left over but don't want lasagna again right away check out this handy tip!

Jan 26, 2010
Rating

This is a great Lasagna
by: Amy

No question - has all the good stuff plus is an incredible COMFORT food. Thanks Rich for posting.

Jan 25, 2010
Rating

Another great lasagna recipe
by: Rich / NJR

We want to thank the folks at CPCRN (Col. Potter Cairn Rescue Network)for submitting this great vegetarian lasagna recipe.

NJR has a few good vegetarian lasagna recipes and there are a lot more variations out there. This is one of the best. In fact, it was served just this evening to a small dinner party of non-vegetarians and got rave reviews! So thanks, CPCRN!

Tip: You can easily make this lasagna recipe the night before your planned dinner. Refrigerate it and pop it in the oven just a little more than an hour and a half before you plan to serve it.

Rich
Editor/NJR

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