Vegetarian Lasagna

This is my mom and dad standing in front of a floral display at the Wynn Hotel in Las Vegas. You may be wondering why I’m starting this post with a picture of them. My dad is one of the best cooks I know and this is his recipe.



12 lasagna noodles

1 1/2 jars pasta sauce (24 oz) of your choice

1 cup water

15 oz ricotta cheese

2 eggs (beaten)

1 carrot, peeled and shredded

1 zucchini, peeled and shredded

4 oz chopped spinach

8 oz shredded mozzarella cheese

6 oz shredded parmesan cheese

Here are all the ingredients. My dad has made this recipe many times and I am surprised by how simple this is.

Step one: Grease the pan and preheat oven at 375.

Step two: Peel and shred the carrot and zucchini.

Combine the shredded carrot and zucchini with the chopped spinach.

Step three: Beat two eggs in a large mixing bowl.

Step four: In the same large mixing bowl, add the 15 oz ricotta cheese, 4 oz shredded mozzarella, 3 oz shredded parmesan and all of the vegetables. Mix until incorporated and smooth.

Set aside when done.

Step five: In a second large mixing bowl, combine 1 1/2 jars pasta sauce and 1 cup water.

Step six: Pour 1 1/4 cup sauce mixture in the greased 9 x 13 pan.


Step seven: Layer four lasagna noodles, sauce, and half of the cheese and vegetable mixture

Step eight: Repeat layers

Step nine: Put a final layer of lasagna noodles and top with remaining pasta sauce.

Step ten: Cover the pan with foil, and bake at 375 for 50 minutes.

Step eleven: Remove foil, sprinkle remaining mozzarella and parmesan on top and return to oven for an additional 10 minutes.

Step twelve: Remove from oven and allow to rest for 15 minutes. Slice and enjoy!

Delicious! Thank you, Dad for sharing this, and happy early birthday.


One response to this post.

  1. Posted by elvinanawaguna on November 4, 2010 at 4:43 am

    Looks good and yumm!


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