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Veggie Lasagna Recipe

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This recipe for Veggie Lasagna is from The Welch Family Tree (with Branches and Friends), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9oz package No-boil lasagna noodles
24 oz favorite marinara/spaghetti sauce
3-4 oz fresh spinach
15 oz whole milk ricotta
4-5 oz can of quartered artichoke heart
4 oz fresh, thickly sliced mushrooms
1 yellow squash
1 zucchini squash
8 oz grated mozzarella cheese
1 egg
1/2 small-medium onion
2 Tbs olive oil
to taste:
herbes de provence
salt & pepper
garlic powder
8x8x2 casserole dish
Directions:
Directions:
1) preheat oven to 350º
2) thinly slice onion, sweat in olive oil, medium-low heat while...
3) julienne yellow and zucchini squash, add to pan with onions
4)when onions are clear and squash are "al dente", remove and set aside
5) wilt spinach and mushrooms in same pan to remove moisture
6) whip egg into ricotta, add herbes de provence (approx. 2 tsp)
7) drizzle olive oil in casserole dish and line with uncooked (no-boil) noodles, lightly cover with marinara sauce
8) cover with squash and onions
9) add another layer of noodles, top with spinach and mushrooms, then ricotta mixture
10) top with noodles, then remainder of marinara sauce and mozzarella cheese
11) bake approximately 35 minutes or until golden brown
12) let sit for about 5-10 minutes before serving
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
one of my favorites! Use whole milk ricotta...it makes ALL the difference, I swear. Obviously, vegetables can be catered to personal taste but should be "sweated-out" to avoid a watery lasagna. :)

 

 

 

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