Saturday, March 9, 2013

Hearty Vegetable Lasagna

Wow! Life can sure get hectic! Kind of dropped the ball on my 100th post and celebrating the blog's 1 year! Hope you enjoy post # 99 and stay tuned for 100!

Here is a veggie lasagna which used the Hearty Vegetable Lasagna recipe for inspiration. I added in extra veggies and followed some of the reviews ideas for flavors. This was very filling and straightforward to make. Easy make ahead meal as well. Be cautious when freezing veggie based lasagnas because they produce a lot of liquid and can get soggy. If anyone has any tips for making them freeze better, please let me know!

Previous Vegetable Lasagna using zucchini, squash, eggplant, and spinach.

Spread some sauce/veg in the bottom

Layers of noodles, ricotta, veg, and sauce

Continue and top with cheese
Golden bubbly goodness!

Hearty Vegetable Lasagna 
makes 12 slices

 1 (16 ounce) package lasagna noodles
2 tablespoons oil
1 pound fresh mushrooms, sliced
¾ cup chopped green bell pepper
½ cup carrots (or whatever is left over in your fridge)
¾ cup chopped onion
1 tsp garlic powder
1 tsp oregano
Salt and pepper
½ zucchini, sliced
½ bag baby spinach
2 (26 ounce) jars pasta sauce
1 (15 ounce) container part-skim ricotta cheese
2 cups shredded mozzarella cheese

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. (OR use no cook lasagna noodles)
In a large saucepan heat oil. Cook and stir mushrooms, green peppers, carrots, onion, garlic, and oregano, season with salt and pepper. Cook until softened. Add in zuchini and Wilt several handfuls of spinach over the warm veggies, stir to combine
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce and some of the veggie mix into the bottom of a 9x13 inch baking dish. Layer on top of that: noodles, veggies, sauce, and ricotta until nothing remains. There will be approx 2-4 layers. 
Top with the mozzarella cheese.
Bake, uncovered, for 40 minutes (but keep an eye on it, if it starts to get too brown cover with foil and let it continue to cook). Let stand 15 minutes before serving.

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