Convenient Vegetarian Lasagna
- 2 (12 ounce) packages lasagna noodles
- 2 pounds ricotta cheese
- 4 eggs
- 1 cup grated Parmesan cheese
- 1/3 cup chopped fresh parsley
- 2 teaspoons dried basil
- ground black pepper to taste
- 1/2 cup olive oil
- 1 1/2 cups chopped onion
- 1 cup sliced carrots
- 1 1/4 cups chopped green bell pepper
- 1 (16 ounce) package chopped frozen broccoli, thawed and drained
- 3 cups chunky-style spaghetti sauce
- 2 cups shredded mozzarella cheese, divided
- This recipe is vegetarian
- Produce
- Basil, dried (2 teaspoons)
- Broccoli, frozen (1 (16 ounce) package)
- Carrots (1 cup)
- Green bell pepper (1 1/4 cups)
- Onion (1 1/2 cups)
- Parsley, fresh (1/3 cup)
- Condiments
- Style spaghetti sauce, chunky (3 cups)
- Cooking & Baking
- Black pepper, ground (1)
- Olive oil (1/2 cup)
- Pasta & Grains
- Lasagna noodles (2 (12 ounce) packages)
- Dairy
- Mozzarella cheese (2 cups)
- Parmesan cheese, grated (1 cup)
- Ricotta cheese (2 pounds)
- Refrigerated
- Eggs (4)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published December 14, 2003 (9 years ago).
2 people saved this recipe.
