Hearty Vegetable Lasagna

  1. Preheat oven to 400* F. In large pot of boiling water, cook lasagna noodles
  2. 10-12 minutes, until tender. Drain, discarding liquid.
  3. Place into large bowl of
  4. cold water; set aside.
  5. Meanwhile, in large nonstick skillet, heat oil; add onions.
  6. Cook over medium heat, stirring frequently, 3-5 minutes, until onions are
  7. softened.
  8. Add red and green bell peppers; cook, stirring frequently, 5 minutes,
  9. until peppers are tender.
  10. Add broccoli, garlic and salt; stir to combine. Cook,
  11. covered, 10 minutes, until vegetables are very tender. Remove from heat;
  12. set aside.
  13. In medium bowl, combine ricotta cheese, egg substitute, basil,
  14. Parmesan cheese and black pepper. Spread 1/2 cup tomato sauce in 13 x 9" baking pan; drain noodles. To assemble lasagna, top sauce in pan with 3 noodles, overlapping edges if necessary.
  15. Spread noodles with one third of the ricotta cheese mixture, one third of the vegetable mixture and 1/2 cup of the remaining tomato sauce; sprinkle evenly with one third of the mozzarella
  16. cheese. Repeat layers two more times.
  17. Bake 45 minutes, until cheese is melted and sauce is bubbling. Remove from oven; let stand 10 minutes.
  18. Divide evenly among 6 plates and serve.

curly, olive oil, onions, red bell pepper, green bell pepper, broccoli, garlic, salt, ricotta cheese, egg, fresh basil, parmesan cheese, freshly ground black pepper, tomato sauce, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/hearty-vegetable-lasagna-50018856 (may not work)

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