Vegetable Lasagna

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Vegetable Lasagna

 

12 lasagna noodles, uncooked

2 medium carrots, sliced diagonally

1 medium onion, cut in half and each half sliced

1 cup celery, thinly sliced fresh (or fennel)

1 medium green bell pepper, seeded and sliced

1 tablespoon olive oil

salt and pepper, to taste

1 medium zucchini, sliced diagonally

1 1/2 cups spinach leaves, fresh

1 cup sliced mushrooms, fresh

1 container (15 ounces) part-skim ricotta cheese

1 egg

1/2 cup grated Parmesan cheese, divided

1 cup shredded mozzarella cheese, shredded

1/4 cup fresh basil, chopped

3 tablespoons chopped fresh parsley

4 cups marinara sauce, jarred or homemade

 

Preheat oven to 400º F. In a large pot of boiling, salted water, cook noodles

until slightly chewy, about 8 minutes. Drain and carefully drape noodles over

side of colander.

 

Meanwhile, place carrots, onion, fennel and bell pepper in OvenWorks 2-Qt.

square casserole.

 

 

Drizzle with olive oil; sprinkle with salt and pepper, then stir

lightly.

 

Microwave on High 6-8 minutes, until vegetables are barely fork tender. Add

zucchini, spinach and mushrooms. Microwave 5 minutes

more. Using a slotted spoon, remove vegetables from casserole to

inverted casserole seal. In a small bowl, combine ricotta, egg, 1/4

cup Parmesan, basil and parsley. Spray casserole with nonstick cooking spray.

 

Spoon about 1/2 cup sauce into bottom of casserole. Reserve 1/4-cup mozzarella.

 

Arrange 4 noodles overlapping in casserole, top with about 1/3 the vegetable

mixture, 1/3 the ricotta mixture, 1 cup sauce, 1/4 cup mozzarella, and 1

tablespoon Parmesan.

 

Repeat, layering 2 more times, ending with sauce. Microwave on High for 12-15

minutes,

until lasagna is bubbling at sides. Sprinkle top with remaining

mozzarella, and bake in preheated oven 20 to 25 minutes until top is crusty.

 

 

 

 

 

 

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If God Brings You To It, He'll Bring You Through It!