Monday, January 11, 2010
Going Meatless - Vegetable Lasagna
8 0z. lasagna noodles (9 noodles)
1 large onion, chopped
1 large green pepper, chopped
2 medium carrots, chopped
4 cloves garlic, minced
2 tbsp. butter
4 cups chopped broccoli
1 15oz. container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan or Romano cheese
1/4 cup snipped parsley
1/2 tsp. dried thyme
1/2 tsp. dried marjoram
1/4 tsp. pepper
1 30-1/2 oz. jar meatless spaghetti sauce
1/4 cup grated Parmesan o Romano cheese
Cook lasagna noodles according to package directions; drain.
In a large skillet cook onion, green pepper, carrots & garlic in hot butter until tender but not brown. Add broccoli & 1 cup water. Bring to a boil; reduce heat. Cover & simmer about 5 minutes or until broccoli is just crisp-tender.
In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup grated Parmesan cheese , eggs & seasonings.
In a 9 x 13 pan spread 1/2 cup of the spaghetti sauce. Arrange 3 lasagna noodles over sauce. Layer with half of the cheese mixture, half of the vegetable mixtures, and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining spaghetti sauce over the top. Sprinkle with 1/4 cup Parmesan cheese.
Cover & bake in a 375 degree oven for 20 minutes. Uncover & bake about 10 minutes more or until heated through. Makes 8 servings.
Dylan & I both rated this a 7.
It was good but the vegetables seemed a little bland. If I made it again I would try salting the vegetables when cooking them. We ended up salting the lasagna at the table. Although it wasn't superb, we ended up eating this as leftovers 2 times! Didn't want it to go to waste.
Dylan commented that it just wasn't as tasty as this lasagna (minus the prosciutto) which he rates a 10. I have to agree.