Cheese and Vegetable Lasagne Recipe

Name: Cheese and Vegetable Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups ricotta cheese; 1/4 cup parsley leaves chopped fresh; 1/4 cup scallions, spring or green onions chopped fresh; 1/4 cup parmesan, parmigiano-reggiano cheese, grated; 1 each eggs; 2 tablespoons vegetable oil; 2 cloves garlic; 1 large onions chopped; 1 1/2 cups zucchini chopped; 2 cups mushrooms sliced; 1 teaspoon basil dried; 1/2 teaspoon oregano dried; 1 x black pepper freshly ground, to taste; 2 cans tomato sauce 26 ounces each; 1 pound lasagna noodles; 2 cups mozzarella cheese shredded

Servings: persons

2 cups ricotta cheese
1/4 cup parsley leaves chopped fresh
1/4 cup scallions, spring or green onions chopped fresh
1/4 cup parmesan, parmigiano-reggiano cheese, grated
1 each eggs
2 tablespoons vegetable oil
2 cloves garlic
1 large onions chopped
1 1/2 cups zucchini chopped
2 cups mushrooms sliced
1 teaspoon basil dried
1/2 teaspoon oregano dried
1 x black pepper freshly ground, to taste
2 cans tomato sauce 26 ounces each
1 pound lasagna noodles
2 cups mozzarella cheese shredded

1
Combine ricotta cheese, with parsley, green onion, parmesan and egg.
2
In saucepan, saute garlic and onion in oil until soft.
3
Add zucchini, mushrooms, basil, oregano, and pepper.
4
Stir cook until tender crisp.
5
Add 2 cups tomato sauce.
6
Simmer 5 minutes.
7
Cook 16 lasagne noodles according to package directions.
8
When noodles are almost fully cooked, drain, immerse in cold water and drain again.
9
To assemble, pour 1 1/2 cups tomato sauce on bottom of a greased 9 x 13 inche baking dish.
10
Lay a flat layer of 4 lasagne noodles over sauce.
11
Top with half tomato vegetable mixture and sprinkle with 1 cup mozzarella cheese.
12
Repeat with another flat layer of 4 lasagne noodles, remaining tomato vegetable mixture and 1cup mozzarella cheese.
13
Top with remaining 4 lasagne noodles, 1 1/2 cups tomato sauce and shredded cheddar cheese.
14
Bake at 350F (180C) F for 45 minutes or until sauce bubbles.

1028

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups ricotta cheese, 1/4 cup parsley leaves chopped fresh, 1/4 cup scallions, spring or green onions chopped fresh, 1/4 cup parmesan, parmigiano-reggiano cheese, grated, and more.

Yes, Cheese and Vegetable Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese and Vegetable Lasagne

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