How to make it

  • 1.Preheat oven to 375 degrees F.
  • 2.Heat olive oil in a large (12- or 14-inch) skillet over medium heat. Add onions, garlic and peppers. Saute several minutes until vegetables start to soften.
  • 3.Add zucchini and mushrooms. Saute 2-3 more minutes until the vegetables have released most of their water. Stir in spaghetti sauce.
  • 4.Bring to a boil, then reduce heat and let the sauce simmer about 7-10 minutes. Taste and adjust seasonings.
  • 5.In a medium bowl, mix ricotta cheese, eggs and asiago cheese together. Set aside.
  • 6.Spoon about 3/4 cup of the vegetable sauce into the bottom of a 9 x 13 pan.
  • 7.Top with four lasagna noodles, going crosswise. It's okay if they overlap.
  • 8.Top with 1/2 of the ricotta mixture, the Parmesan cheese and 1/3 of the sauce.
  • 9.Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce.
  • 10.Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce. Pour the water over the lasagna.
  • 11.Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly.
  • 12.Let rest 15 minutes before cutting.

Reviews & Comments 1

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    " It was excellent "
    jlv1023 ate it and said...
    Agree with you, vegetable is a super change and not as heavy.
    Had to find anyone that makes this out here,
    but I will be giving this a try like maybe Saturday,

    Thanks for the High 5>>>>>

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