Veggie Lasagna

Veggie Lasagna

SheKnows
  • Prep: 25 min
  • Cook Time: 30 min
  • Total: 55 min
  • Serving: 4

Veggie Lasagna is filled with tender vegetables and three cheeses.

Ingredients

  • 2 zucchini, thinly sliced
  • 8 ounces mushrooms sliced
  • 1 small onion, chopped
  • 1 tablespoon garlic, minced
  • 1, 14 ounce can diced tomatoes in tomato puree
  • 1/4 cup dry white wine
  • 1/2 teaspoon oregano leaves
  • grated zest of 1 lemon
  • salt and freshly ground pepper to taste
  • 1, 15 ounce container ricotta cheese
  • 2 eggs
  • 1, 8 ounce package Italian cheese blend
  • 10 (3 1/2 inches by 6 1/2 inches) non boiled lasagna noodles
  • 1/2 cup Parmesan cheese, shredded

Directions

  1. Preheat oven to 350 degrees F. Prepare an 8 inch square baking pan with vegetable oil spray.
  2. In large skillet over medium heat, combine zucchini, mushrooms onion, garlic, tomatoes, wine, oregano, lemon, salt and pepper. Bring to a boil. Reduce heat and simmer for 8 minutes. Remove from heat. Set aside.
  3. Combine ricotta and eggs.
  4. Place 2 lasagna noodles in bottom of baking pan. Top with 1/4 ricotta mixture. Ladle 1/2 cup sauce mixture over ricotta. Top with 1/2 cup Italian cheese blend. Place 2 more lasagna noodles over cheese. Repeat process 3 times, ending with noodles, sauce and finish with Parmesan cheese. Bake 30 minutes. Let sit 10 minutes before serving.

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