convenient vegetarian lasagna

Ingredients

• Servings: 1
• 2 (12 ounce) packages lasagna noodles
• 2 pounds ricotta cheese
• 4 eggs
• 1 cup grated parmesan cheese
• 1/3 cup chopped fresh parsley
• 2 teaspoons dried basil
• ground black pepper to taste
• 1/2 cup olive oil
• 1 1/2 cups chopped onion
• 1 cup sliced carrots
• 1 1/4 cups chopped green bell pepper
• 1 (16 ounce) package chopped frozen broccoli, thawed and drained
• 3 cups chunky-style spaghetti sauce
• 2 cups shredded mozzarella cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• bring 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.