“From a vegetarian cookbook- If you like, substitute 1 cup chopped fresh mushrooms for the dried mushrooms. Simply cook the fresh mushrooms with the onion, green pepper, and carrots and use water instead of the dried mushroom liquid.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook lasagna noodles according to package directions; drain.
  2. Meanwhile, in a medium bowl combine dried mushrooms and boiling water- Let stand for 20 minutes.
  3. Drain and squeeze mushrooms, reserving liquid.
  4. Remove and discard mushroom stems.
  5. Coarsely chop mushrooms- Set aside.
  6. In a large skillet cook onion, green pepper, carrots, and garlic in hot margarine or butter till tender but not brown.
  7. Add broccoli and 1/2 cup reserved mushroom liquid.
  8. Bring to a boil; reduce heat- Cover and simmer about 5 minutes or till broccoli is just crisp-tender.
  9. Stir in mushrooms.
  10. In a medium bowl stir together Ricotta cheese, Mozzarella cheese, 1/2 cup Parmesan or Romano cheese, eggs, parsley, thyme, marjoram, and pepper.
  11. In a 3-quart rectangular baking dish evenly spread 1/2 cup of the spaghetti sauce.
  12. Arrange 3 lasagna noodles over sauce.
  13. Layer with half of the cheese mixture, half of the vegetable mixture, and 1 cup of the spaghetti sauce.
  14. Repeat layers, ending with noodles.
  15. Spoon remaining spaghetti sauce over the top.
  16. Sprinkle with 1/2 cup Parmesan or Romano cheese.
  17. Cover and bake at 375 degrees for 20 minutes.
  18. Uncover and bake about 10 minutes more or till heated through- Makes 8 servings.

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