No-foot vegetable lasagna recipe

Preparation time: 25 minutes

Cooking time: 1 hour

Total time: 1 hour and 25 minutes

Ingredients:

• 2 c. Olive oil
• Half a cup of chopped onion
• 3 garlic cloves, finely chopped
• 1.2 cup green pepper, diced
• Half cup red bell pepper, diced
• Half cup diced zucchini
• 8 ounces sliced mushrooms
• February 26 oz jars of spaghetti sauce or salsa 6 cups homemade spaghetti
• Kosher salt and pepper to taste
• Part skim ricotta cheese 15 oz
• , Lightly beaten 2 large eggs
• 1 cup grated Asiago cheese
• 12 lasagna prepared as Barilla or Ronzoni
• 1 cup grated Parmesan
• 2 cups mozzarella cheese

Preparation:

1. Preheat oven to 375 degrees F.


2. Heat the olive oil in a large (12 or 14-inch) skillet over medium heat. Onion, garlic and peppers. Cook for a few minutes, until vegetables begin to soften.


3. Add zucchini and mushrooms. Fry for 2-3 minutes until the vegetables have released most of their water. Add the spaghetti sauce.


4. Bring to a boil, reduce heat and simmer the sauce for 7-10 minutes. Taste and adjust seasoning.


5. In a medium bowl, combine ricotta, egg and asiago cheese together. Set aside.


6. The sauce 3.4 cup vegetables on the bottom of a 9 × 13 pan Top happen four lasagna. Whether they overlap. The first half of the ricotta mixture, Parmesan cheese and a third of the sauce.


7. Top four noodles, remaining ricotta mixture, 1 cup shredded mozzarella and 3.1 of the sauce. Cover with the remaining sauce and the remaining lasagna noodles spaghetti. Sprinkle with remaining mozzarella cheese on spaghetti sauce.


8. Cover with foil and bake for 30 minutes. Remove foil and bake 10-20 minutes until golden and bubbly. Leave vegetable lasagna stand for 15 minutes before slicing.

See also pasta casseroles.