Garden Veggie Lasagna Recipe

By SarahJD60

Ingredients

• SAUCE:
• 2 medium zucchini, sliced diagonally 1/4-in. thick
• 2 cups fresh broccoli florets
• 2 large carrots, julienned
• 2 medium sweet red peppers, julienned
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups finely chopped baby portobello mushrooms
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 2 cans (28 ounces each) crushed tomatoes
• 3 teaspoons Italian seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• FILLING:
• 1-1/4 cups ricotta cheese
• 1 package (8 ounces) cream cheese, softened
• 3/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons dried basil
• ASSEMBLY:
• 12 no-cook lasagna noodles
• 3 cups (12 ounces) shredded Italian cheese blend

Details

Servings 12
Adapted from tasteofhome.com

Preparation

Step 1

Directions

Place the first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15-in. x 10-in. x 1-in baking pans. Bake at 425° for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes, stirring occasionally.
In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13-in. x 9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.
Cover and bake at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.