Italian : Veggie Lasagna

Posted on 26 October 2016 by admin     


3 cloves garlic
1/2 white onion
2 15oz. cans tomato puree
fresh basil, oregano, Italian parsley
salt, pepper

Mince garlic and onion and saute in olive oil. Pour in tomato puree.
Add herbs, salt and pepper to taste. Simmer while preparing remainder.


1/2 red bell pepper
2 carrots
1 broccoli flowerette
1 medium zucchini
3-4 large mushrooms
8 oz micotta cheese
12 oz mozzarella, shredded
1 lb lasagna noodles


Chop vegetables and saute in olive oil. Drop pasta in boiling water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9×13″ baking dish. Layer 1/3 of the noodles, 1/2 of the
vegetables and ricotta, and a bit less than 1/2 of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.

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