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Vegetable Lasagna With Ricotta Cheese

Trusted.Chef's picture
Ingredients
  Carrots 4 Medium, shredded (2 Cups)
  Zucchini 2 Medium, chopped (2 Cups)
  Ricotta cheese 1 Cup (16 tbs)
  Vegetable cooking spray 1
  Cooked lasagna noodles 8
  Mushroom & garlic spaghetti sauce 26 1⁄2 Ounce (1 Can)
  Mozzarella cheese 4 Ounce, shredded (1 Cup)
Directions

GETTING READY
1. Grease a large, rectangle (3 quart) baking dish with cooking spray.
2. Preheat the oven to 400°F

MAKING
3. In a large mixing bowl, combine the first 3 ingredients and mix well.
4. In the greased dish, layer bottom with 3 cooked lasagna noodle sheets.
5. Spoon half the prepared mixture evenly over it.
6. Spread one-third of the spaghetti sauce over the cheese mixture.
7. Arrange another layer of lasagna and top with filling and sauce.
8. Use the remaining three lasagna sheets on top and cover with remaining spaghetti sauce.
9. Top with the mozzarella cheese.
10. Place the dish on the middle level of the preheated oven and bake for 30 minutes until heated through and cheese has melted and browned in specs.
11. Turn off the oven heat and let the dish stand for 10 minutes.

SERVING
12. Take the Lasagna straight to the table, cut into serving portions. Serve warm.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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