All Recipes Best Recipe Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Ingredients

2 (12 ounce) packages lasagna noodles 2 pounds ricotta cheese 4 eggs 1 cup grated Parmesan cheese ⅓ cup chopped fresh parsley 2 teaspoons dried basil ground black pepper to taste ½ cup olive oil 1 ½ cups chopped onion 1 cup sliced carrots 1 ¼ cups chopped green bell pepper 1 (16 ounce) package chopped frozen broccoli, thawed and drained 3 cups chunky-style spaghetti sauce 2 cups shredded mozzarella cheese, divided

Nutrition Info

581.4 calories carbohydrate: 55.3 g cholesterol: 121.2 mg fat: 28.9 g fiber: 5.3 g protein: 27.4 g saturatedFat: 12 g servingSize: - sodium: 604.7 mg sugar: 9.2 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain and set aside.
In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend, set aside.
Heat oil in a large saucepan over high heat. Saute onions for about 5 minutes, stirring occasionally, add carrot slices and saute about 2 minutes, then stir in green bell pepper and broccoli. Stir all together, reduce heat to medium and cook until tender, about 5 minutes. Scrape veggies into ricotta mix and mix well.
Preheat oven to 350 degrees F (175 degrees C).
Ladle 1 cup of spaghetti sauce into a 9x13 inch baking dish and spread evenly over the bottom. Place 2 strips of lasagna lengthwise in the dish, then spread about 4 cups of the filling over the pasta. Sprinkle 1 cup of the mozzarella cheese over the filling, repeat layers.
Bake at 350 degrees F (175 degrees C) for 1 hour, let stand about 15 to 20 minutes, to firm up, before serving.

1 - 9x13 inch dish

This is a very easy to fix meal with lots of vegetables and no meat. Serve with a tossed green salad and some warm bread, if desired.