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lasagna noodles water olive oil onions sweet red bell peppers carrots garlic mushrooms zucchini broccoli florets chopped basil oregano salt black pepper spinach Ricotta cheese Mozzarella cheese Parmesan
Viewed: 47 - Published at: a year agoIngredients
- 8 ounces lasagna noodles uncooked
- 30 ounces spaghetti sauce meatless
- 1 1/2 cups water
- 2 tablespoons olive oil
- 1 cup onions chopped
- 1 cup sweet red bell peppers chopped
- 1 cup carrots shredded
- 4 cloves garlic crushed
- 2 cups mushrooms sliced
- 1 cup zucchini
- 1 cup broccoli florets chopped
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces spinach
- 15 ounces ricotta cheese
- 1 1/4 cups mozzarella cheese
- 1 tablespoon parmesan, parmigiano-reggiano cheese, grated grated
Method
- Lightly oil 9x13 baking dish.
- Heat oil over medium heat, Ad onion, bell pepper, carrots and garlic.
- Cook, stirring constantly, 3 minutes.
- Add the rest of the vegtables, except Spinach.
- Sprinkle with spices.
- Cook, stirring frequently, 5 minutes more.
- Remove from heat and stir in the spinach.
- Set aside 1 cup of the vegtable mixture.
- Prepare cheese: Set aside 1/2 cup of the mozzarella.
- In medium bowl, combine rest of the mozzarella, ricotta, and parmesean.
- Mix well.
- Assemble.
- Bake.
