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You won't miss the meat in this flavorful cheese lasagna. Country Vegetable Lasagna
- Pasta Ingredients:
- 9 uncooked dried lasagna noodles
Sauce Ingredients:
- 3 tablespoons olive or vegetable oil
- 8 ounces (2 cups) fresh mushrooms, coarsely chopped
- 1 medium (1 cup) green bell pepper, chopped
- 1 medium (1/2 cup) onion, chopped
- 1 teaspoon finely chopped fresh garlic
- 1/4 cup chopped fresh parsley
- 1 (28-ounce) can whole tomatoes, cut up
- 1 (12-ounce) can tomato paste
- 2 bay leaves
- 2 teaspoons granulated sugar
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- Cheese Mixture Ingredients:
- 1/4 cup freshly grated Parmesan cheese
- 1 (15-ounce) carton ricotta cheese*
- 2 large eggs
- 1/4 teaspoon pepper
- 12 ounces (3 cups) LAND O LAKES® Mozzarella Cheese, shredded
- 1/4 cup freshly grated Parmesan cheese
- Cook lasagna noodles according to package directions. Drain.
- Meanwhile, heat oil in 10-inch skillet; add mushrooms, green pepper, onion and garlic. Cook over medium heat, stirring occasionally, until vegetables are crisply tender (7 to 9 minutes). Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until mixture comes to a full boil (2 to 3 minutes).
- Reduce heat to low; cook, stirring occasionally, 30 minutes. Remove bay leaves.
- Meanwhile, stir together 1/4 cup Parmesan cheese, ricotta cheese, eggs and pepper in medium bowl.
- Heat oven to 350°F. Spread 1 cup sauce on bottom of ungreased 13x9-inch baking pan. Top with 3 lasagna noodles, 1/3 cheese mixture, 1/3 sauce and 1 cup mozzarella cheese. Repeat layers 2 more times, ending with mozzarella cheese. Sprinkle with 1/4 cup Parmesan cheese. Bake for 30 to 35 minutes or until bubbly and heated through. Let stand 10 minutes.
Makes 8 servings.
*Substitute 2 cups cottage cheese.
MAKE AHEAD DIRECTIONS: prepare lasagna as directed above. Cover; refrigerate up to 2 days. Heat oven to 350°F. Uncover; bake for 40 to 50 minutes or until lasagna is heated through.
Nutrition Facts (1 serving):
Calories: 460
Fat: 21 g
Cholesterol: 110 mg
Sodium: 1010 mg
Carbohydrates: 40 g
Dietary Fiber: 1 g
Protein: 29 g
- Recipe provided courtesy of Land O Lakes, Inc.
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