Convenient Vegetarian Lasagna
I felt i needed more tomato base to cook the lasagne a little better.
Recipe Summary Convenient Vegetarian Lasagna
This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired.Ingredients | Zucchini Lasagna Keto Vegetarian2 (12 ounce) packages lasagna noodles2 pounds ricotta cheese4 eggs1 cup grated Parmesan cheese⅓ cup chopped fresh parsley2 teaspoons dried basilground black pepper to taste½ cup olive oil1 ½ cups chopped onion1 cup sliced carrots1 ¼ cups chopped green bell pepper1 (16 ounce) package chopped frozen broccoli, thawed and drained3 cups chunky-style spaghetti sauce2 cups shredded mozzarella cheese, dividedDirectionsBring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally; add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.Preheat oven to 350 degrees F (175 degrees C).Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.Info | Zucchini Lasagna Keto Vegetarianprep:
30 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 45 mins
Servings:
12
Yield:
1 - 9x13 inch dish
TAG : Convenient Vegetarian LasagnaMain Dish Recipes, Pasta, Lasagna Recipes, Vegetarian Lasagna Recipes,