Convenient Vegetarian Lasagna
|Ricotta||2 Pound (whole milk or low fat)|
|Parmesan cheese||1 Cup (16 tbs)|
|Chopped flat leaf parsley/2 tablespoons dried parsley||1⁄3 Cup (5.33 tbs)|
|Chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Black pepper||To Taste|
|Olive oil||1⁄2 Cup (8 tbs)|
|Frozen chopped onion||12 Ounce, defrosted and squeezed very dry (1 package)|
|Frozen sliced carrots||1 Cup (16 tbs), defrosted and squeezed dry|
|Frozen cut peppers||10 Ounce, defrosted and squeezed dry (1 package, red and green variety)|
|Frozen chopped broccoli||16 Ounce, defrosted and squeezed dry (1 package)|
|Fettucini/Fresh pasta left in broad strips, cut into lengths to fit a lasagna pan / dried pasta, cooked and drained||1 1⁄2 Pound|
|Spaghetti sauce||3 Cup (48 tbs), prepared|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
In a large bowl combine the ricotta cheese with the eggs, Parmesan cheese, parsley, basil, and pepper, and stir to blend well.
In a large saucepan, heat the olive oil until fragrant, about 1 minute over high heat.
Stir in the onions and saute them for 5 to 6 minutes, stirring occasionally.
They will become translucent but not brown.
Add the carrot slices and cook for 2 minutes; then add the peppers and broccoli.
Stir all the vegetables together, adjust the heat to medium, and let them cook until tender, another 5 to 6 minutes.
Scrape the vegetables into the ricotta cheese and mix well.
Preheat your oven to 350Â°F.
Using a lasagna dish about 11x14 inches, ladle about 1 cup of the sauce into the bottom of the dish and spread it evenly with a spatula.
Place 2 lengths of the fresh pasta lengthwise in the dish, or enough of the cooked dried pasta to cover the bottom of the dish.
Spread about 4 cups of the filling over the pasta, using a spatula or rubber scraper to even it out.
Sprinkle 1 cup mozzarella over the filling.Place 2 more lengths of pasta over the filling and mozzarella.
Ladle 1 more cup of sauce over the pasta, and then scrape the remaining filling into the lasagna dish and spread evenly.
Cover with 2 to 3 more lengths of pasta, using a piece of the third length only if necessary to cover the filling.
Ladle the last cup of sauce over the pasta and sprinkle on the remaining mozzarella cheese.
Cover the top of the pan with aluminum foil, place it in the preheated oven, and bake for 50 minutes until hot and bubbling.