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

Ingredients:

· 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


Directions

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

Vegetable Lasagna

While I don't often share recipes online, this one is a recipe that is is appropriate I think for this blog. It is my first attempt at making Vegetable Lasagna and it came out very good! Below is how I made it but feel free to add or take away any of the vegetables. These are vegetables that we like.

When I was looking for online recipes, I noticed that most of them only had a couple of vegetables in them. I wanted lasagna full of vegetables. Granted, we had more vegetables than I could get in the pan, but we'll just eat the rest of those. They don't go to waste in our house.

And of course, this recipe has no meat in it but it does have cheese. It is a great vegetarian dish and it makes a lot! I have a big, glass lasagna dish that was very full by the time I got everything in there. Hope you enjoy it! See recipe below.

Vegetable Lasagna - Don's Way

Bake Covered at 375 for 50 minutes, let sit for a few minutes before serving

Ingredients:

Brocolli (2 cups chopped)
Cauliflower (approx 2 cups)
Cucumber (1)
Zucchini (1)
Spinach (2 cups chopped)
Carrots - string or thinly sliced
Pepper – Red (1)
Pepper – Yellow (1)
Pepper – Green (1)
Green Beans (couple of hand fulls)
Celery (1 or 2 cups maybe)
Yellow Squash (1)
Black Olives – Sliced – 2 small cans
Basil (small bunch to taste)
Parsley (small bunch to taste)
Salt (to taste if desired)
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

Directions:

1) Chop up all vegetables and steam them until soft. 
2) Mix 2 eggs, ricotta, 2 cups Mozzarella, 1 cup parmesan together
3) In a large 9x13x3 inch lasagna pan
4) Spread 1 cup sauce on the bottom of the baking dish
5) Layer 4 uncooked lasagna sheets
6) Layer 1/3 ricotta mixture, half the vegetables, 1 C Mozzarella, 1 C Sauce
7) Layer 4 uncooked lasagna sheets
8) Layer 1/3 ricotta mixture, 1.5 Cups Sauce
9) Layer 4 uncooked lasagna sheets
10) Layer remaining ricotta mixture, remaining vegetables, 1 C Sauce
11) Layer 4 uncooked lasagna sheets - top with remaining sauce, 1 C mozzarella, Parmesan

Important:  

You most likely won't use all the vegetables in this.  I put a layer down of them (where it says half - half may be too much).  Even though it looks like you're not buying that much vegetables, more than likely you will have more than enough.  We usually just eat them with rice, and topped with cheese for another meal.


Note:  I use this Vegetable Chopper for things like this and it works great!



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