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Vegetable Lasagna
Vegetable Lasagna

Vegetable Lasagna

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 large or 2 medium zucchini
1 large or 2 medium yellow squash
tablespoons 2 to 3 olive oil
1 large eggplant
1 large onion
2 or 3 garlic cloves minced
1 large green pepper
6 to 8 mushrooms, quartered
2 16 oz cans diced tomatoes
1 16 oz can tomato sauce
1 large bag baby spinach
Salt and pepper to taste
1/2 teaspoon dried oregano and basil (or use fresh basil if you prefer)
1 container (3 lb.) whole milk ricotta cheese
2 eggs
Dried parsley (or fresh if you prefer)
Pepper
1 box ready to use lasagna noodles
1 block (16 oz.) mozzarella cheese, shredded or(buy the already shredded)
Grated parmesan cheese
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Let's Make It
1
Slice ends off zucchini and squash, cut into 1-inch chunks. Pour the olive oil into a large saucepot. Add the zucchini and squash and saute over medium heat. Peel eggplant and cut into 1-inch chunks and add to pot. Saute about 10 to 15 minutes or until it begins to soften. Add onion, garlic, green pepper, mushrooms, tomatoes and tomato sauce. Add the spinach to pot. Season with salt and pepper and add the oregano and basil, use more or less according to taste. Lower heat to low and simmer approximately 1 hour until tender.
2
In a large bowl combine the ricotta cheese and eggs and mix well. Add the parsley and pepper.
3
TO ASSEMBLE LASAGNA:
4
Using a 13"x9" baking dish ladle some of the veggie sauce on the bottom. Place three noodles over the sauce, be careful to leave some space between each noodle as they expand. Spoon approximately half of the ricotta mixture over the noodles. Sprinkle with 1/3 of the mozzarella cheese, then some parmesan cheese. Ladle about 2 cups sauce over the cheeses. Then repeat the process once more reserving about 1 cup of the mozzarella. Place the rest of the noodles on top of the sauce layer and spread more sauce on top. Sprinkle with parmesan cheese and cover with foil.
5
Bake at 375 degrees F for approx. 45 minutes, then remove foil and add the rest of the mozzarella. Place back in oven for about 10 to 15 minutes or until hot and bubbly.
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