Meat Lover'S Vegetarian Lasagna Recipe

Name: Meat Lover'S Vegetarian Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lasagna noodles, cooked according to package directions; 1 (28 ounce) can tomato sauce; 1 (28 ounce) can diced tomatoes; 4 carrots, peeled and sliced; 1/2 lb mushroom, sliced; 1 small head of broccoli, broken into florets; 4 ounces marinated artichoke hearts, sliced; 1 lb part-skim ricotta cheese; 1 lb part-skim mozzarella cheese, shredded; 2 tablespoons parmesan cheese, finely shredded; 2 tablespoons dried parsley; 1 teaspoon rosemary, crushed; 2 teaspoons dried basil; 1 teaspoon dried oregano; 1/2 teaspoon pepper; 1/8 teaspoon red pepper flakes; 6 garlic cloves; 1 tablespoon olive oil

Servings: persons

12 lasagna noodles, cooked according to package directions
1 (28 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
4 carrots, peeled and sliced
1/2 lb mushroom, sliced
1 small head of broccoli, broken into florets
4 ounces marinated artichoke hearts, sliced
1 lb part-skim ricotta cheese
1 lb part-skim mozzarella cheese, shredded
2 tablespoons parmesan cheese, finely shredded
2 tablespoons dried parsley
1 teaspoon rosemary, crushed
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon pepper
1/8 teaspoon red pepper flakes
6 garlic cloves
1 tablespoon olive oil

1
Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
2
Saute garlic in olive oil until golden.
3
Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
4
Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
5
In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
6
Repeat with two more layers, finally topping with the parmesan.
7
Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
8
Preheat oven to 350.
9
Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.

1993

kcal

Calories

Fat

296

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 18 ingredients. The key ingredients include: 12 lasagna noodles, cooked according to package directions, 1 (28 ounce) can tomato sauce, 1 (28 ounce) can diced tomatoes, 4 carrots, peeled and sliced, and more.

Yes, Meat Lover'S Vegetarian Lasagna 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.

Meat Lover'S Vegetarian Lasagna

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