Vegetable Lasagna

Vegetable Lasagna
Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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