Vegetable Lasagna
- 10 ounces, weight Lasagna Noodles
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion
- 4 cloves Garlic
- 1 whole Red Bell Pepper, Diced
- 24 ounces, weight White Mushrooms, Chopped
- 4 whole Squash (yellow Or Zucchini), Diced
- 1 can (28 Ounce) Whole Tomatoes
- ½ cups White Wine
- ¼ cups Fresh Parsley, Chopped (more To Taste)
- ½ teaspoons Kosher Salt (more To Taste)
- Freshly Ground Black Pepper
- 1/2 Teaspoon Red Pepper Flakes
- 30 ounces, weight Ricotta Cheese
- 2 whole Eggs
- ½ cups Grated Parmesan
- ¼ teaspoons Kosher Salt
- Freshly Ground Black Pepper
- 1 pound Thinly Sliced Mozarella Cheese
- Extra Parmesan Cheese, For Sprinkling
- This recipe is vegetarian
- Produce
- Garlic (4 cloves)
- Mushrooms, White (24 ounces)
- Onion, whole Medium (1)
- Parsley, Fresh (1/4 cups)
- Red bell pepper, whole (1)
- Squash (yellow or zucchini), whole (4)
- Tomatoes, Whole (1 can)
- Cooking & Baking
- Black pepper, Freshly Ground (2)
- Kosher salt (3/4 teaspoons)
- Olive oil (2 Tablespoons)
- Red pepper flakes (1/2 Teaspoon)
- Pasta & Grains
- Lasagna noodles (10 ounces)
- Dairy
- Mozarella cheese (1 pound)
- Parmesan, Grated (1/2 cups)
- Parmesan cheese (1)
- Ricotta cheese (30 ounces)
- Refrigerated
- Eggs, whole (2)
- Beer, Wine & Liquor
- White wine (1/2 cups)
Preparation
Read recipe preparation on thepioneerwoman.com
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Recipe Stats
Published April 11, 2011 (1 year ago).
446 people saved this recipe.
