Vegetable Lasagna
Yields 9″ × 13″ baking dish
INGREDIENTS:
1 tablespoon canola oil
2 cloves garlic
½ red onion, chopped
2 heads broccoli, chopped
2 carrots, peeled and diced
2 red peppers, chopped
2 small zucchini, chopped
2 eggs
1 (15-ounce) container of ricotta cheese
½ teaspoon salt
¾ cup Parmesan cheese, divided
1 quart prepared marinara sauce
½ pound lasagna noodles, uncooked
½ pound mozzarella cheese, sliced
3 tablespoons Italian seasoning
A lasagna this hearty is often the only course of a family meal. Follow this with a Lemon Raspberry Ice Pop found for a refreshing end to the meal.
Preheat oven to 350°F.
In a large saucepan, heat oil and garlic until clear.
Add onion, broccoli, carrots, red peppers, and zucchini, and cook until tender. Remove from heat and set aside.
In a large bowl, beat eggs, ricotta, salt, and ¼ cup Parmesan cheese.
Lightly grease a 9″ × 13″ baking dish. Put small amount of marinara sauce on bottom.
Layer uncooked noodles, ricotta cheese mixture, mozzarella cheese, and vegetable mixture. Repeat layers to top of baking dish.
Sprinkle top with remaining ½ cup Parmesan cheese and Italian seasoning.
Cover and bake for about 1 hour or until noodles are tender.
