Vegetable Lasagna

By klgettins

Ingredients

• 12 pasta sheets lasagna - cooked per package directions
• 6 cups marinara sauce
• 4 tbsp olive oil
• 1 clove garlic, chopped
• 1 bunch asparagus, sliced thin on bias
• 2 large zucchini, diced
• Salt and black pepper, to taste
• 1/2 cup grated parmesan cheese, divided
• Container (15 oz) of ricotta cheese
• 1 egg
• 2 cups shredded mozzarella

Preparation

Step 1

1. Preheat oven to 375°. Heat olive in large
skillet over medium heat. Add garlic and
sauté until golden. About 1 minute.
2. Add vegetables and sauté for 4 minutes.
Season with salt and black pepper.
3. Combine ricotta cheese, ¼ cup parmesan
and egg in a large bowl. Mix well. Spray
13”x9”vbaking pan with nonstick cooking
spray. Spread 1 cup of marinara sauce on
bottom of the pan.
4. Add a layer of 3 uncooked lasagna sheets.
Spread 1/3 of the ricotta cheese mixture on
top. Add 1/3 of the vegetable mixture and
top with 1 cup of marinara. Layer 3 more sheets
of lasagna, 1/3 of ricotta, 1/3 of The vegetables
and 1½ cups of marinara.
5. Layer 3 more lasagna sheets, the rest of the
Ricotta mixture and the vegetables and 1 cup
marinara sauce.
6. Finish with 3 lasagna sheets and remaining
marinara. Top with mozzarella and remaining
parmesan.
7. Bake covered for 50-60 minutes. Uncover and
Bake until cheese melts, about 5 minutes.
8. Let stand 15 minutes.