| VEGETABLE LASAGNA | |
9 lasagna noodles, cooked and drained 1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and squeezed dry 1 (32 oz.) carton Ricotta cheese 1/2 c. grated Parmesan cheese (plus a little to grate on top) 1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian) 1/2 tsp. Italian seasoning/herbs Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauceRepeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees | |
Monday, November 2, 2009
Vegetable Lasagna
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