Alice's Meat or Vegetable Lasagna
 
 
VEGETABLE LASAGNA
Recipe By:
Ingredients
  • 3 T. extra virgin olive oil
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1 medium zucchini, finely chopped
  • 1 medium yellow squash, finely chopped
  • 8-12 asparagus spears, cut into ½” pieces
  • 1 lb. plain lasagna sheets
  • 3 c. marinara sauce
  • 1 ½ c. canned white beans, rinsed and drained, optional
  • 2 (10-oz.) pkg. frozen chopped spinach, thawed and squeezed dry
  • 2 c. ricotta or cottage cheese
  • 2 (8-oz.) pkg. sliced mozzarella cheese, divided
  • ½ c. freshly grated parmesan
  • Salt and black pepper
Instructions
  1. Preheat oven 375. In saute pan, heat olive oil. When almost smoking, add onion and cook until soft.
  2. Add carrot, cook 3 minutes, add zucchini and squash and cook another 5 minutes. Add asparagus and cook 2 minutes. Remove from heat when all veggies are cooked but still have a good crunch. Do not overcook. Allow to cool. Season to taste. Mix the marinara sauce with the veggies. I like to hold back about 1 cup of the marinara sauce to spoon over when the baking is done. This is optional. Mix spinach and beans together, season to taste and set aside.
  3. Cook pasta sheets in salted boiling water. Do not overcook. Drain and set aside.
  4. In a lightly greased 13x9” baking dish, put a layer of noodles.
  5. Place the following: cottage cheese, spinach mixture, vegetable mixture and mozzarella.
  6. Repeat the layers again, except do not put mozzarella. Bake 375 for 40 minutes.
  7. Now add remaining mozzarella slices and bake 5 more minutes.
  8. Let stand 10 minutes and then top with Parmesan cheese.
Notes
*****You can substitute other veggies that you might like better like kale, mushrooms, broccoli, etc.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/alices-meat-or-vegetable-lasagna/