Vegetarian Lasagna
From midgelet 8 years ago
- 90 to make
- Serves 6-8
I used a bunch of left overs with no boil lasagna sheets, to prepare a very tasty no meat lasagna which was enjoyed by the family. Sometimes its nice to have a no meat meal. This is really tasty! One may alter the veges and herbs. Read more The micro was used to cook the veges. See less
Ingredients
- 1 pkg of no boil lasagna sheets shopping list
- 1 jar of favorite tomato sauce shopping list
- 1 lb whole milk ricotta shopping list
- 2 eggs shopping list
- 1/4 cup grated Parmesan cheese shopping list
- 1 lg pkg shredded mozzarella cheese shopping list
- vegetables/herbs: Note: use what you like to replace or in addition to below: shopping list
- 1 half of a large red bell pepper finely chopped shopping list
- 1/2 of a large green bell pepper finely chopped shopping list
- 6 large portabella mushrooms finely chopped shopping list
- 1 small bunch of fresh parsley finely chopped shopping list
- 1 small onion finely chopped shopping list
- 4 cloves of garlic finely minced shopping list
- few stalks of fresh oregano finely chopped shopping list
- olive oil or butter shopping list
- salt and pepper to taste shopping list
- 1/4 cup black pitted olives sliced shopping list
How to make it
- Fine chop vegetables and herbs separately in a food processor or by hand if desired.
- Place all in a micro safe bowl with 2 tbs of olive oil or butter
- cook high about 3 minutes or until well softened
- Stir well and set aside to cool
- When cool mix vege mixture into the ricotta cheese and add 2 eggs and mix well
- Stir in the Parmesan cheese and salt and pepper as desired
- Layer :
- In an 8 x 10 or similar size baking dish
- Spread some sauce on the bottom
- Layer no boil lasagna sheets to fit
- Spread on some ricotta cheese mixture
- sprinkle mozzarella cheese
- Spoon on some more sauce, add more no boil lasagna sheets.
- Repeat process but end last layer with mozzarella cheese and sprinkle the black olives over the top
- Cover with foil and bake in a preheated 375 over 60-80 or until piping hot and lasagna sheets are cooked through.
- Uncover and let sit 10 minutes or so before cutting
- Note: any leftovers even taste better the following day when flavors have more time to meld.
- Freezes well.
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