Vegetable Lasagna

Vegetable Lasagna
Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    onion, chopped (about 1 cup)

  • 1 1/2

    tablespoons minced fresh garlic (about 5 cloves)

  • 1/2

    tablespoon extra virgin olive oil

  • 1

    lb. broccoli, coarsley chopped

  • 1/2

    lb. yellow squash, halved lengthwise and sliced

  • 1

    red pepper, chopped

  • 1/2

    lb. mushrooms, sliced

  • 2

    teaspoons minced fresh thyme

  • 2

    containers (15 oz. EACH) light ricotta cheese

  • 1 1/2

    cups shredded part-skim mozzarella cheese, divided

  • 1/4

    cup and 1 tablespoon grated parmesan cheese, divided

  • 1

    egg

  • 2

    tablespoons chopped parsley, divided

  • 1

    jar (28 oz.) tomato sauce

  • 1

    package (16 oz.) lasagna noodles, cooked as directed

Directions

In skillet over medium heat, cook onion and garlic in hot oil for 3 minutes, stirring. Add next 4 ingredients and 1/4 cup water; cook 15 minutes. Stir in 2 teaspoons thyme; remove from heat. Heat oven to 375 degrees. Combine ricotta, 1 cup mozzarella, 1/4 cup parmesan cheese, egg and 1 tablespoon parsley. Spoon 1/2 cup tomato sauce on bottom of 13"x9" baking pan. Layer 1/2 of the cooked vegetables and then 1/2 of cheese mixture and then spoon 1/2 cup of tomato sauce. Continue the process ending with cheese layer, then tomato sauce, and top with remaining mozzarella. Cover with foil and bake approximately 30 - 45 minutes. Serve with remaining parmesan and garnish with remaining parsley.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: