Jen's Vegetable Lasagna

"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."
 
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Ready In:
40mins
Ingredients:
18
Serves:
8
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ingredients

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directions

  • Cook lasagna noodles according to package directions; drain.
  • 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.
  • In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup parm, eggs, parsley, thyme, marjoram, and pepper.
  • 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.
  • 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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Reviews

  1. DELICIOUS!!! The only time consuming part of the recipe was chopping the veggies - and this was not that difficult. We despise mushrooms - so I substituted a red pepper instead and added along with the broccoli which tasted great. I also used the Barilla lasagna noodles which require no pre-cooking. This did increase the cooking time to 50 minutes but was worth saving the extra step of cooking the noodles separately.
     
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Tweaks

  1. DELICIOUS!!! The only time consuming part of the recipe was chopping the veggies - and this was not that difficult. We despise mushrooms - so I substituted a red pepper instead and added along with the broccoli which tasted great. I also used the Barilla lasagna noodles which require no pre-cooking. This did increase the cooking time to 50 minutes but was worth saving the extra step of cooking the noodles separately.
     

RECIPE SUBMITTED BY

I'm married to the love of my life and my high school sweetheart. (Corny, but true..)We have 4 children and everyday is an adventure, for sure. My love for cooking came from my childhood. My grandma made the best huge southern meals without any recipes at all, most of her ingredients coming from her garden. I loved watching her cook. Organic foods are a must and I try to add them to whatever I make for my family. I enjoy going to our local farmers market and making something out of what I've found that day. I love to travel with my family, especially to the ocean. We hope to live by the coast someday....
 
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