Quick Veggie & Cheese Lasagna

Quick Veggie & Cheese Lasagna

Quick Veggie & Cheese Lasagna
Most people think of lasagna as a meat-lover's dish. But this version puts a vegetarian twist on an Italian classic. It's loaded with goodness.
Print
At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
8 servings

Ingredients
9 lasagna noodles, cooked as directed on box
50 oz. pasta sauce, 2 jars
2 medium zucchini, sliced thinly
2 roma tomatoes, sliced thinly
1 red bell pepper, sliced thinly, vertically
1/2 medium onion, sliced thinly
10 white button mushrooms, sliced thinly
2 small head of broccoli (stem removed, cut into small pieces)
2 oz. basil, thinly sliced)
16 oz. mozzarella cheese, shredded
2 oz. cheddar cheese
2 oz. Parmigiano Reggiano cheese
14 oz. low-fat ricotta cheese
2 medium eggs
2 garlic cloves, minced
6 oz. spinach
Salt and pepper

Methods/steps
Preheat oven to 375 degrees. In a large bowl combine spinach, ricotta cheese, eggs, garlic, and salt and pepper to taste. In a 9x13 lasagna pan, add a few oz. of the pasta sauce to lightly coat the bottom. Add 3 lasagna noodles to cover the bottom of the pan with out overlapping the noodles. Add half the ricotta/spinach mixture by dolloping it onto the noodles, sprinkle zucchini, tomato slices, broccoli, onion, mushrooms and bell pepper slices. Add 20 or so oz. (the rest of the first jar of pasta sauce), covering the veggies, add 4 oz. of mozzarella cheese to finish off the layer. On the next layer, add 3 more lasagna noodles, the other half of the spinach and ricotta mixture, the rest of the veggies, half a jar of pasta sauce, and 4 oz. of mozzarella cheese. Then, to finish it off, layer the remaining lasagna noodles, the rest of the pasta sauce, and all remaining cheese. Bake in the oven for 40-50 minutes until cheese begins to brown.
Additional Tips
Ready in 1ΒΌ hour

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.