Author: Canadian Living

This is a delicious, quick and easy, no meat Lasagna. Leftovers are very successfully frozen. You can use 2 C of vegetables that you prefer. I prefer Portabello or Crimini mushrooms.

  • Portion size 6 servings
  • Credits : Lena Bishop

Ingredients

  • 6 lasagna noodles uncooked
  • 1 28oz spaghetti sauce canned or bottled
  • 1 15oz ricotta cheese
  • 2 cups vegetables chopped (your choice)
  • 1 clove garlic minced
  • 1/2 cup onion chopped
  • 10 oz mozzarella cheese shredded

Method

In a greased baking dish (11" x 7") spread one third of the sauce on the bottom of the dish. Arrange three noodles over the sauce. Spread another 1/3 of the sauce on the noodles. Sprinkle the vegetables over the top; spoon the ricotta cheese over the top. Sprinkle one half of the mozzarella cheese on top of the ricotta cheese and vegetables. Add remaining noodles and spread remaining sauce evenly over the top. Cover the baking dish with foil and bake for approximately 1 hour. Remove from oven and sprinkle the rest of the mozzarella cheese on top. Return to oven and bake uncovered for 5 minutes. Remove from oven and let stand 5 to 10 minutes before serving.
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Food

Easy Vegetarian Lasagna

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