“This is the recipe most near and dear to my heart simply because it was the first one that I ever tweaked with to make my own. My love of cooking took off after receiving so many wonderful reviews and requests for this recipe. That was when my husband and I were 20 year old vegetarians with our first child. Thirteen years and three more children later, (no longer vegetarians, although I cook meatless more than I don't) this recipe is still alive and kicking and asked for just as much as ever. Play with the veggies and add any meat you like. I think the veggies sauteed in butter is the kicker. I have used homemade pasta sauce and Prego when in a hurry.”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook lasagna noodles according to package directions; drain.
  2. In large skillet cook onion, carrots, mushrooms and garlic in hot butter till tender; add broccoli and water, if needed. Simmer about 5 minutes till broccoli is crisp-tender.
  3. In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup parm, eggs, parsley, thyme, marjoram, and pepper.
  4. In a 3 quart baking dish, evenly spread 1/2 cup of the spaghetti sauce. Place 3 noodles over the sauce. Layer with 1/2 of the cheese mixture, half of the veggie mixture, and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon the rest of the sauce over the top. Sprinkle with 1/4 cup of parm. cheese.
  5. Cover and bake in a 375 degree oven for 20 minutes. Uncover and back about another 10 minutes or until heated through.

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