National Lasagna Day is July 29th! My family loves lasagna, and usually I make regular or zucchini and even potato once in awhile. Today I was shown a vegetable lasagna and I must admit, it looks amazing. I thought not having meat would take away from the lasagna, but this one is loaded with broccoli, onions, zucchini and lots of cheese so it’s packed full of flavor! This Saturday make sure you celebrate National Lasagna Day with this delicious recipe.
Vegetable Lasagna
2017-07-27 14:57:16
Ingredients
- 8 no-boil lasagna noodles ( ½ of 1 lb. package)
- 1 ( 15 oz.) container Ricotta cheese
- ½ cup grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- 1 tsp dried basil
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 cup chopped frozen broccoli (thawed and drained)
- 1 cup sliced zucchini
- 1 cup chopped green peppers
- 1 (25 oz.) jar spaghetti sauce, any flavor
Instructions
- Preheat Oven to 350ºF
- Coat a 13x9 inch baking dish with cooking spray or olive oil and set aside
- Using a large bowl, combine Ricotta cheese, Parmesan cheese, and basil
- Heat olive oil over medium heat
- Sauté garlic and onions for 3 minutes, stirring occasionally
- Add remaining vegetables and cook until tender, about 5 minutes
- Add cooked vegetables into the cheese bowl and mix well
- Evenly spread 1 cup of pasta sauce in the bottom of 13X9 baking dish
- Lay half sections of uncooked lasagna noodles and ricotta cheese mixture, to create first layer
- Create second layer with pasta sauce and Mozzarella cheese
- Repeat layering of noodles and cheeses
- Cover tightly with aluminum foil
- Bake for one hour
- Uncover to check, then bake an additional 15 minutes or until hot and bubbly
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