Friday, May 6, 2011

Vegetarian Lasagna

I love this! Totally tasty and a winner with or without chicken. Thanks Kelsey for this "keeper"!
1 jar of red "spaghetti" sauce (I use Classico Tomato & Basil or Four Cheese)
6 uncooked lasagna noodles (no boil is fine)
1 carton 15 oz Ricotta cheese or cottage cheese
1 1/2 cups shredded Parmesan, divided
2 tsp dried basil
Shredded mozzarella
1/4 tsp pepper
1/2 tsp garlic salt

Preheat oven to 375.

Stir 3/4 c parmesan and basil into ricotta. Season with salt and pepper.
Chop veggies of choice -zucchini, carrots, onions, mushrooms, broccoli and spinach too. You can puree the veggies also if you have picky eaters. If you decide to use chopped veggies,  you can saute them just a bit with a little butter and salt and pepper.

In 9X13 dish, spread 1 c sauce. Top with 3 uncooked lasagna noodles. Spread half ricotta cheese mixture over noodles. Sprinkle with chopped veggies and mozzarella cheese. Top with 1 c sauce. Repeat layer: noodles, ricotta, veggies, mozzarella, but hold sauce. Put a final layer of noodles on and then spread the rest of the sauce over the top layer of noodles.

Cover with foil and bake 50 minutes. Uncover, sprinkle 3/4 c parmesan over top. Bake uncovered 10 minutes. Let stand 5 minutes before serving.

boil or roast 3 chicken breasts
season well
and add layer to lasagna

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