Jen's Vegetable Lasagna
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
8
ingredients
- 8 ounces lasagna noodles (9 noodles)
- 1 cup fresh mushrooms, chopped
- 1 large onion, chopped (1 cup)
- 2 medium carrots, chopped (1 cup)
- 4 garlic cloves, minced
- 2 tablespoons butter
- 4 cups chopped broccoli (I chop very small for the kids and I don't use full amount)
- 1⁄4 cup water (if needed)
- 1 (15 ounce) container ricotta cheese
- 1 cup mozzarella cheese
- 1⁄2 cup grated parmigiano-reggiano cheese
- 2 eggs
- 1⁄4 cup parsley, chopped
- 1⁄2 teaspoon dried thyme, crushed with fingers
- 1⁄2 teaspoon dried marjoram, crushed with fingers
- 1⁄4 teaspoon pepper
- 1 (30 1/2 ounce) jar meatless spaghetti sauce (I usually use more since we like it a little more saucey, or homemade sauce of your choice)
- 1⁄4 cup grated parmigiano-reggiano cheese
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
-
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.
Tweaks
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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....