This yummy lasagna is meat free and delicious, perfect to share with a vegetarian new mother. I used my food processor to speed the process of cutting the carrots and zucchini. I also used it to grate cheese, put the cheese in the freezer for 15 minutes for easier grating. I won't lie--this recipe took almost an hour to get it ready for the oven. It also cooks an hour and then needs to sit. Allow plenty of time. This one dish meal is delicious! Please try it. Inspiration for this recipe came from a Pampered Chef Stoneware Sensations Cookbook. I believe it is out of print.
Lasagna Primavera – We just call it That Yummy Vegetable
Lasagna
2 cups carrots, thinly sliced
2 cups small zucchini, sliced
8 ounces mushrooms, sliced
2 tablespoons olive oil
3 garlic cloves, pressed
¾ teaspoon Italian Seasoning
¼ teaspoon ground black pepper
1 can (14 ½ ounces) Italian seasoned diced tomatoes, drained
1 container (15 ounces) part skim ricotta cheese
1 egg
1/2 teaspoon salt
1/4 cup diced parsley
1/2 teaspoon salt
1/4 cup diced parsley
1 ounce fresh Parmesan cheese, grated, about ¼ cup
1 jar (16 ounces) white Alfredo pasta sauce
¾ cup milk
10 uncooked lasagna noodles (about 8 ounces)
3 cups (12 ounces) shredded mozzarella cheese
Preheat oven to 350 F.
Heat oil in large skillet or pan over medium heat. Press garlic into oil. Add sliced carrots, zucchini, mushrooms, Italian Seasoning and black pepper; cook, stirring occasionally, until vegetables are
crisp-tender, about 7 minutes. Remove
skillet from heat. Add drained tomatoes
to vegetables; set aside. In another
bowl combine ricotta cheese, egg, salt. fresh parsley and grated Parmesan. In yet another bowl, (we love dirty dishes!!)
combine Alfredo sauce and milk.
To assemble lasagna, spread ¾ cup of Alfredo sauce mixture
over bottom of 9 x 13 pan. Top with half
of uncooked noodles in single layer (place 4 noodles lengthwise and 1 noodle
crosswise, breaking noodles to fit). The
recipe actually says that…as if we couldn’t have figured it out on our
own. Press noodles into sauce. Spread half of ricotta mixture over noodles. I had a genius idea. I spooned the ricotta mixture in a large zip lock bag, cut a 1/2 inch slice off one corner. It was so easy to 'pipe' the ricotta cheese on the noodles. I was impressed with myself. Top with half of vegetable mixture. Sprinkle with half of mozzarella cheese. Repeat layers, starting with ¾ cup
sauce. After layering, pour remaining
sauce over top of lasagna. Cover. Bake 50 minutes. Uncover, carefully, it says, and continue
baking 10 minutes. Remove from oven; let
stand 15 minutes.
Printable Recipe
Printable Recipe
7 comments:
Looks great!!!
Ooooh, I am all for yummy vege lasagne.
I'm loving this meatless lasagna... thanks for sharing... pinned!
I am trying to incorporate more meatless meals at my house and this one looks great. My kiddos might turn up their noses but I know me and my husband would devour this one! Love it :) Just pinned. Krista @ A Handful of Everything
Cindy, how wonderful that you posted a vegetable version of Lasagna, I always try to cook vegetarian meals at least twice a week and I am constantly looking for new recipe ideas that the whole family will enjoy - your recipe looks like it would be perfect for one of our "meatless" days.
This definitely looks delicious! I always love a new lasagna recipe:)
Cindy, my mouth is watering! Your veggie lasagna looks absolutely perfect.
Always a delicious place to visit!
Jenn
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