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


• 1/3 cup chopped fresh parsley


• 2 teaspoons dried basil


• ground black pepper to taste


• 1/2 cup olive oil


• 1 1/2 cups chopped onion


• 1 cup sliced carrots


• 1 1/4 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

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 9×13 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.

Convenient Vegetarian Lasagna