Recipe

Vegetarian Lasagna - Chunky And Yummy Recipe

Add Step-by-Step Photos	Elvybeauti / All my dishes 6 months ago This is my own adaption of my dad's lasagna. I love lots of veggies and cheese! Prep:20m Cook:30m Servings:10	Elvybeauti
	lasagna easy filling delicious colorful

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Lay the lasagna past

Spread the Ricotta c

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Ingredients

2 Red Bell Peppers, chopped thinly

2 Green Bell Pepper, chopped thinly

1/2 Sweet Onion, diced

3 Red Vine Tomatoes

2 cups Chopped Steamed Broccoli

1 Container of Ricotta Cheese

1 Jar of your Favorite Sauce

1 Package of Lasagna Noodles

1 tspn of Crushed Parsley

1 tspn of Dried Crushed Basil

1 tbsp finely minced garlic or garlic powder

1 cup shredded Mozzarella Cheese

1/2 cup Parmesan Cheese

Directions

Boil the lasagna noodles per instructions on the package. When they are done, you might want to lay them out on wax paper or tin foil so they don't stick together.

Chop the peppers, onion and broccoli. Steam them until they are easy to stab with a fork.

In a separate bowl, combine the ricotta cheese, parsley, basil, minced garlic, and parmesan cheese.

Spread a thin layer of sauce in the bottom of your pan.

Lay down your first layer of noodles, covering the entire bottom.

Spread (with a large spatula) the ricotta cheese mixture over the noodles. Pour a thin layer of sauce over the ricotta cheese. Sprinkle on a fair amount of the vegetable mixture over the cheese. This is what each layer will be made of!

Repeat this process of layering about 3-5 times.

For the top layer, pour about a 1/8" layer of sauce.

Cover with tin foil and bake 25 minutes.

Remove and sprinkle the mozzarella cheese over the lasagna.

Cook for another 15 minutes.

Done!

Let the lasagna sit for about 2-3 hours to fully settle (otherwise it may be runny). Or you can immediately refrigerate. It tastes amazing reheated!

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