Sunday, December 12, 2010

Vegetable Lasagna

Here's my recipe for vegetable lasagna. Yes, this post is a little different but it is delicious food and well, that makes it great for the body!

When I make it, I put large quantities of chopped up vegetables. I use a vegetable chopper (click here to see picture). Although the one pictured appears to be for onions, we use it for just about everything and it makes cutting up veggies so much easier. I love this kitchen device.

Here's my recipe for Vegetable Lasagna. Add or subtract whatever veggies you want to put in it or ones that you might not like. The more vegetables, the better (at least in my view).

You'll have to play with the amount of vegetables that it will take and of course if I cut up too many vegetables for this, than we find another way to eat them up. Vegetables do not go to waste in our house!

Vegetable Lasagna

Bake at 375 covered for 50 minutes, removed cover and bake for 5 – 10 minutes more or until cheese melts. Let sit for a few minutes before serving


· Broccoli (2 cups chopped)
· Zucchini
· Spinach (2 cups chopped)
· Carrots
· Pepper – Red
· Pepper – Yellow
· Pepper – Green
· Celery
· Yellow Squash
· Black Olives – Sliced – 2 small cans
· Basil
· Parsley
· Salt
· 2 Eggs
· 4-6 cups Mozzarella Shredded Cheese
· 1-2 cups Parmesan Cheese
· 16 oz Ricotta Cheese
· 2 Jars Barilla Marinara Sauce
· 1 box Barilla already cooked Lasagna Noodles


1) Chop up all vegetables and spices.
2) Melt 1 to 1.5 sticks of butter in a large skillet on high heat
3) Place vegetables in skillet
4) Cook vegetables until softened and cooked down
5) Mix 2 eggs, ricotta, 2 cups Mozzarella, 1 cup parmesan together
6) In a large 9x13x3 inch lasagna pan

· Spread 1 cup sauce on the bottom of the baking dish
· Layer 4 uncooked lasagna sheets
· Layer 1/3 ricotta mixture, half the vegetables, 1 C Mozzarella, 1 C Sauce
· Layer 4 uncooked lasagna sheets
· Layer 1/3 ricotta mixture, 1.5 Cups Sauce
· Layer 4 uncooked lasagna sheets
· Layer remaining ricotta mixture, remaining vegetables, 1 C Sauce
· Layer 4 uncooked lasagna sheets - top with remaining sauce, 1 C mozzarella, Parmesan

Blog Post & Images (c) 12/12/10 Don Shetterly - use by permission only

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