My friend Laura was in town weekend before last, and I had her and her new man-friend and our friend Scott over for dinner. Since Laura’s eating vegetarian now, I needed to find a good veggie recipe *fast*. I decided to adapt my Basic No-Boil Lasagne recipe into a Veggie Lasagne, and it turned out so, so yummy - way better than the meaty version.
Here’s the new recipe…
No-Boil Vegetarian Lasagne
1 medium zucchini, sliced
1/2 of 16-oz bag of baby carrots, sliced
1 medium onion, chopped
1 medium bell pepper, chopped
1 16-oz bag frozen chopped broccoli, thawed and drained
2-1/2 c Mozzarella cheese, divided
1 (15-oz) container Ricotta cheese
1/2 c grated Parmesan, divided
1/4 c chopped fresh parsley
1 egg, lightly beaten
1 (26 oz) jar spaghetti sauce
1 c water
12 oven-ready lasagne noodles, uncooked
Preheat oven to 350 degrees Fahrenheit. Heat about two tablespoons of olive oil in a large skillet. Add the onion, bell pepper and carrots and saute a couple minutes. Add the rest of the veggies and saute until tender-crisp.
Meanwhile, mix 1-1/4 c of the Mozzarella, Ricotta, 1/4 c of the Parmesan, parsley and egg until well-blended. Set aside.
Combine spaghetti sauce with water and set aside.
Spread 3/4 cup of sauce in the bottom of a 13X9 dish. Top with 1/4 of the veggie mixture, three noodles, and 1/3 of cheese mixture. Repeat layers: 3/4 cup sauce, 1/4 of veggie mixture, three noodles, 1/3 of cheese mixture, 3/4 cup sauce, 1/4 of veggie mixture, three noodles, 1/3 of cheese mixture, 3/4 cup sauce, 1/4 of veggie mixture, three noodles and remaining sauce. Top with remaining Mozzarella and Parmesan.
Cover tightly with greased foil. Bake 45 minutes. Remove foil and continue baking 15 minutes or til heated through. Let stand 15 minutes before cutting.
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Add a bottle of red wine, a simple salad and some crusty bread, and you’re in heaven!!