Veggie Lasagna recipe (Pasta)


3   cloves garlic
½   white onion
2 cans tomato puree
1   fresh basil, oregano, italian parsley
1   salt, pepper
½   red bell pepper
2   carrots
1   broccoli flowerette
1   medium zucchini
4   large mushrooms
8 oz ricotta cheese
12 oz mozzarella, shredded
1 lb lasagna noodles

Posted by Irene on Jan 6, 2008


Mince garlic and onion and saute in olive oil. Pour in tomato
puree. Add herbs, salt and pepper to taste. Simmer while preparing remainder.

Chop vegetables and saute in olive oil. Drop pasta in boiling
water and simmer for 8-10 minutes, rinse and drain. Spread a thin layer of sauce in a 9x13" baking dish. Layer 1/3 of the noodles, ½ of the vegetables and ricotta, and a bit less than ½ of the mozzarella and sauce. Repeat for second layer. Top with remaining noodles, sauce, and cheese. Cover tightly with foil and bake at 375 degrees for 30 minutes. Uncover and sprinkle with Parmesan, bake for 10 more minutes. Let stand for 10 minutes before slicing.

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