Kimber Recipe | Convenient Vegetarian Lasagna

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.

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

Cooking Directions

1. 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.
2. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil and ground black pepper. Stir to blend; set aside.
3. 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.
4. Preheat oven to 350 degrees F (175 degrees C).
5. 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.
6. Bake at 350 degrees F (175 degrees C) for 1 hour; let stand about 15 to 20 minutes, to firm up, before serving.

Nutrition Facts

• calories581.4
• carbohydrateContent55.3 g
• cholesterolContent121.2 mg
• fatContent28.9 g
• fiberContent5.3 g
• proteinContent27.4 g
• saturatedFatContent12 g
• sodiumContent604.7 mg
• sugarContent9.2 g