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Category: Main Course
Vegetable Lasagna - TastyPlanner.com
Chef: Jendoop
This recipe also works well with sausage or ground beef and can be easily frozen to cook later.
Recipe Source: Traci
Ingredients
1 28 oz spaghetti sauce
6 uncooked lasagna noodles
1 15 oz ricotta cheese
2 cups shredded mozzarella cheese
1/4 grated Parmesan
1 T oil
2 medium zucchini, sliced
8 oz mushrooms, sliced
1 bell pepper, chopped
1 large onion, chopped
1 can olives (if desired)
Instructions
Heat the oil in a skillet, add zucchini, pepper, onion, and mushrooms. Cook for 3 min. Set aside.
Spread spagetti sauce to cover the bottom of a 9×13 baking dish. Top with noodles, break them to fit. Spread all of the ricotta, 1/2 of the mozzarella, all parm, 1/2 veg mixture, and 1/2 remaining spagetti sauce.
Top with remaining noodles, veg mixture, spagetti sace and cheese. Cover with foil, sprayed with nonstick spray.
Bake at 375 degrees for 1 hour. Let stand 5 min.
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