What We Tried : Vegetarian Lasagna Recipe

image

We tried this yummy recipe this week and had mixed reactions. The younger generally don’t like any type of lasagna. Ethan pushed the noodles aside and ate the inside. Emma took one bite and refused. Josh doesn’t like cheese, so he gagged a few bites down and walked away. Kaytlin, myself and my husband enjoy lasagna and cheese… and loved this recipe. The only thing I would change is to maybe add some garlic and maybe some mushrooms.

38647 (1)

       

Vegetarian Lasagna
An easy lasagna packed with veggies and cheese
Recipe type: Main
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 (12 ounce) packages lasagna noodles
  • 2 pounds ricotta cheese
  • 4 eggs
  • 1 cup grated Parmesan cheese
  • ⅓ cup chopped fresh parsley
  • 2 teaspoons dried basil
  • ground black pepper to taste
  • 2 tbsp olive oil
  • 1½ cups chopped onion
  • 1 cup sliced carrots
  • 1¼ 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
Instructions
  1. 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.
  2. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 3 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.
  6. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

recipe and photo credit allrecipes.com.

Enjoy!

Print

Comments

  1. Mindie says:

    That lagna looks great. I would love for you to stop by and enter my current giveaways, we have some wonderful ones including 66 giveaways in one post for an epic Etsy shop Breaking Dawn event. I worked really hard on it, I hope you will enjoy. Thanks for the linky and have a wonderful Thanksgiving.
    http://bacontimewiththehungryhypo.blogspot.com/

  2. Carrie Phelps says:

    WOW! That looks fantastic! One of my favorite foods is veggie lasagna. I don’t care for red sauces & I don’t eat beef so this is wonderful, thank you for the recipe.

  3. Kristina Lindberg says:

    OMG that sounds so good. Gonna have to try it!

  4. yummy, can’t wait to give it a try ♥

  5. ana gonzalez says:

    this looks really good i wanna try

  6. Jessica Patrick says:

    loved reading about your kids’ different reactions 😉 I LOVE vegetable lasagna (and the meat kind too)

  7. Lily Kwan says:

    Looks tasty, will have to try it out. =)

  8. That does sound really good. Being on a farm it is not one of the things we usually omit is meat but this really sounds yummy. Thanks for sharing.

  9. Gina Brickell says:

    I think it sounds delicious.. Although I’m a big meat eater and love meat in my lasagna too!!!

  10. Pamela Halligan says:

    I love vegetarian lasagna. I’ll have to try this version. Thanks for sharing.

Add Your Comment

*

Rate this recipe: