Veggie Lasagna

Veggie Lasagna

 5: STAR

1\4 cup Carrots
1\4 cup Onion and Zucchini (mixto)
2 cloves Garlic
1\4 cup Corn
1\4 cup Cauliflower
1\4 cup Broccoli
1 to 2 cups Ground Beef, Turkey Meat (optional)
1 egg
1 18 once of ricotta cheese
Fresh parsley; finely chopped
Mozzarella/White “blend” cheese, and/or cheddar, and white cheddar is delicious
1 can of your favorite Ragu sauce (chunky mushroom is delicious)
"No boil" lasagna noodles

Tin foil to cover

I cooked the meat with garlic and onions, add the cauliflower, carrots, and broccoli veggies first in olive oil (they take longer to cook). Add the rest of the veggies in olive oil to break down and soften. In a small bowl, mix the ricotta cheese with fresh parsley and the whisked egg.

In a baking dish add layer of spaghetti sauce, noodles, meat, veggies, and cheese. Tip: Add the ricotta cheese onto the noodles for better results. Cook for about 35 to 40 minutes covered with tin foil. The last 10 mins of cooking remove the foil and add final topping of cheese until it is melted.

 

** Keep in mind the veggies and meat is already cooked. Therefore the only think you are cooking is the noodles. Double check by inserting a fork through the noodles to ensure its cooked through.

 

Also, I change this recipe all the time, so add a little flare to this recipe. I don’t mind.

 

Enjoy!!