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VEGETABLE LASAGNA
9 lasagna noodles, cooked and
drained
1 (19 oz.) pkg. frozen spinach or broccoli cuts,
defrosted and squeezed dry
1 (32 oz.) carton Ricotta cheese
1/2 c. grated Parmesan cheese (plus a little to
grate on top)
1 (32 oz.) jar of your favorite spaghetti sauce
(with mushrooms is good and keeps the recipe
vegetarian)
1/2 tsp. Italian seasoning/herbs
Combine the spinach or broccoli
(and any veggies leftover in the refrigerator),
Ricotta,
Parmesan cheese, and herbs. In a 9 x 13 inch pan,
layer ingredients in the following order:
1/2 cheese mixture 1/3 sauce
Repeat and top with 3 noodles,
sauce, and a sprinkling of Parmesan cheese.
Bake 30 minutes at 350 degrees. |