Colorful Vegetable Lasagna
Becky Luigart-Stayner; Cindy Barr
Arrange the noodles crosswise in the pan to allow space for them to expand in the casserole's liquid. Serve with salad.
How to Make It
Step 1
Preheat oven to 350°.
Step 2
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; sauté 30 seconds.
Step 3
Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
Step 4
Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
Smartash2727's Review
N/A
amyburke1's Review
I love this recipe! In order to make it less watery, I drain the veggies after I cook them. Delicious!!
StephMerrifield's Review
We just had this lasagna tonight and it was GREAT. I followed recipe exactly but also added chicken sausage (1 link, cooked) to the marina as well. After cooking the dish was really watering, so I don't know if I used too much sauce or if others had that experience. We just drained and served - and we cleaned our plates. YUM! Can't wait to have again tomorrow night.
Skippytracer's Review
I have made this twice. Both times it was watery. The flavor was fine, but I was really disappointed with the consistency of the dish.
BarbPila's Review