Vegetable Lasagne

June 6, 2016

12 no-cook lasagna noodles
12 oz. shredded Italian blend cheeses

2 medium zucchini, sliced
2 cups broccoli florets
2 large carrots, julienned
2 red bell peppers, julienned
2 tsp. chopped garlic
¾ tsp. dried thyme
¼ cup olive oil

1 large onion, chopped
2 cups small Portobello mushrooms, sliced
2 tsp. chopped garlic
2 Tbsp. olive oil
2-28 oz. cans no salt crushed tomatoes
3 tsp. Italian seasoning
2 Tbsp. chopped fresh basil

1-1/4 cups ricotta cheese
8 oz. package cream cheese, room temperature
1 egg
3/4 cup grated Parmesan cheese

Put first seven ingredients into a bowl and mix to blend. Spread over two greased baking sheets. Bake at 425 degrees for 20 minutes or until tender. Set aside.

In a Dutch oven, sauté onions, mushrooms, and garlic in 2 Tbsp. olive oil until tender. Then stir in crushed tomatoes, Italian seasoning, and fresh basil leaves. Simmer for 15 minutes.

Combine filling ingredients in a separate bowl. In a greased 13 x 9 inch baking dish, spread 1 cup of sauce on the bottom. Then layer with noodles, cheese filling, vegetables, and sauce. Sprinkle shredded Italian cheeses on top. Bake at 350 degrees for 40 minutes or until bubbly.

Serve as a one-dish meal or with garlic bread and salad. Serves 6-8.

*Note: I don’t add salt to my recipes, so you might want to add salt to taste. Also, I use pre-sliced vegetables as a shortcut when possible.

• Posted in Entrées: Vegetarian, Recipes • Tags: , , , , |  Be The First To Reply!

Leave a Reply

Your email address will not be published. Required fields are marked *

Site Designed & Maintained by
Laideebug Digital
Laideebug Digital