MY YUMMY no
DELICIOUS no AMAZING VEGGIE LASAGNA
Before you start anything...turn on your favorite playlist! That was the only thing I forgot today but would make the process WAaAy more fun!
1 (16 ounce) package lasagna noodles
8 nice sized mushrooms
1 chopped green bell pepper
1 chopped red bell pepper
1 chopped yellow pepper
1 small onion chopped
2 carrots grated
Fresh cut and washed spinach - enough to cover a layer - gotta eats
me spinach - anything to get extra veg in to our teen.
3 or more cloves of garlic - we love garlic so we choose 'more!'
2 tablespoons vegetable oil
2 jars pasta sauce - we like 'Napa Valley Bistro' brand - low(er) in
sodium and contains no soya bean oil which is bAAD!
2 tsp or more Italian seasoning
1 (15 ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese - I use a blend of 3 cheese already
Preheat oven to 350 degrees F
In a large saucepan, heat the oil. Add the onion, garlic, peppers, mushrooms, and carrots. Stir in pasta sauce(I saved 1/4 or so from the jar to cover the bottom of my dish which worked very well) and Italian seasoning. Let simmer on low for 10 minutes. Remove from burner and let sit.
Mix together ricotta, 2 cups mozzarella cheese, and eggs.
Cook the lasagna noodles(or use the 'no cook' type which means you need to cook the lasagna right away...DO NOT let your lasagna sit on the counter to cook for later or the noodles will curl and your meal will look like a roller coaster...TRUST ME) in a large pot of boiling water for 10 minutes or desired texture. (I like 'just' done. Rinse with cold water, and drain.
Spread the saved sauce into the bottom of a greased 9x13 inch baking dish. Layer: lasagna noodles, sauce, ricotta mix, spinach, noodles, sauce, the rest of the mozzarella cheese and Parmesan cheese.
Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving. Or you can cook the day before, refrigerate, and then heat when needed which is awesome because the flavours have time to work their magic!
Most likely, I will serve this for 2 nights so I can get out of cooking or freeze half to get out of cooking another week. Whatever you feel! It would also be great to serve to company as well, since you can make it the day before.