Convenient Vegetarian Lasagna |
"This is a completely clean to repair meal with plenty of veggies and no meat. Serve with a tossed green salad and a few warm bread, if preferred."
Ingredients :
- 2 (12 ounce) packages lasagna noodles
- 2 pounds ricotta cheese
- 4 eggs
- 1 cup grated Parmesan cheese
- 1/three cup chopped sparkling parsley
- 2 teaspoons dried basil
- floor black pepper to taste
- half cup olive oil
- 1 1/2 cups chopped onion
- 1 cup sliced carrots
- 1 1/4 cups chopped green bell pepper
- 1 (sixteen ounce) bundle chopped frozen broccoli, thawed and tired
- 3 cups chunky-style spaghetti sauce
- 2 cups shredded mozzarella cheese, divided
Instructions :
Prep : 30M | Cook : 12M | Ready in : 1H45M |
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- Bring a massive pot of lightly salted water to a boil. Add pasta and prepare dinner for 8 to ten mins or till al dente; drain and set apart.
- In a huge bowl, integrate ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to combo; set aside.
- Heat oil in a big saucepan over high warmth. Saute onions for approximately five mins, stirring sometimes; upload carrot slices and saute approximately 2 minutes, then stir in green bell pepper and broccoli. Stir all collectively, reduce heat to medium and cook till smooth, about five mins. Scrape vegetables into ricotta blend and blend properly.
- Preheat oven to 350 levels F (a hundred seventy five degrees C).
- Ladle 1 cup of spaghetti sauce right into a 9x13 inch baking dish and spread frivolously over the lowest. Place 2 strips of lasagna lengthwise within the dish, then spread about four cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling; repeat layers.
- Bake at 350 stages F (a hundred seventy five levels C) for 1 hour; let stand approximately 15 to twenty minutes, to company up, earlier than serving.
Notes :
- Reynolds® Aluminum foil may be used to preserve food moist, prepare dinner it frivolously, and make smooth-up simpler.
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