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1
Cook and drain noodles as directed on package.
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2
Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
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3
In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
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4
In a small sauce pan, saute the garlic, then add the marinara and heat through.
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5
Heat oven to 350 degrees.
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6
Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
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7
Place 3 lasagna noodles over the marinara.
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8
Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
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9
Spread remaining marinara over the cheese.
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10
Top with 3 more noodles.
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11
Spread half the vegetable/bean mixture over the noodles.
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12
Sprinkle with one cup of the mozzarella cheese.
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13
Top with remaining 3 noodles.
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14
Spread with remaining vegetable mixture.
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15
Sprinkle with remaining mozarella.
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16
Cover with foil and refrigerate for 24 hours.
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17
Bake, uncovered, for 35-40 minutes.
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18
Allow to stand for 10 minutes before cutting and serving.
