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.

 

Ingredients:

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.

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One response to this post.

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

    Looks good and yumm!

    Reply

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