Vegetable Lasagna
- 1 box lasagna noodles
- 1 red pepper
- 1 package baby portabella mushrooms
- 1 head broccoli
- 1 32 oz jar tomato sauce - I like to use a sauce that’s made locally, such as Our Lady of Mount Carmel
- 32oz Ricotta cheese
- 1 egg
- 1 large Mozzarella ball
- Parmesan cheese
- EVOO
- Salt & pepper to taste
1. Cook pasta for just 5 minutes – it will continue cooking as your lasagna bakes.
2. While pasta boils, chop veggies and set aside. In a large bowl, mix Ricotta, egg, salt & pepper and set aside. Drain pasta.
3. Layer in large casserole dish: tomato sauce, pasta, veggies, ricotta mixture, pasta, ricotta mixture, pasta, tomato sauce. Top lasagna with slices of the Mozzarella and sprinkle with Parmesan. Finish with salt and pepper and a drizzle of EVOO.
4. Bake at 350 degrees for 45-60 minutes, until cheese is melted and bubbly.
