Photo Courtesy: Thewonderingchopstick.com
Meat can be added to this lasagna if vegetarian is not your style but I challenge you to try it without it first. For this recipe just eyeball the amount of vegetables. I never use the same amount and it always turns out. I would guess it is somewhere around 1/2 cup- 3/4cup each.
Ingredients
- 2 tbsp olive oil
- sliced onion
- zucchini, chopped
- green peas
- small broccoli florets, chopped
- 5 marinated artichoke hearts, chopped
- 1 can organic stewed tomatoes, undrained
- 1 small can tomato paste
- 1 tbsp minced garlic
- small amount of juice from marinated artichokes
- salt and pepper to taste
- 1/4c crumbled feta cheese
- Whole wheat lasagna noodles (Cook as directed and set aside)
- Cheese Filling:
- 2 cups Ricotta cheese (medium container)
- 3-4 tbsp fresh Parmesan cheese, grated
- 1 tbsp parsley
- 1/2 tbsp oregano
- 1 tsp garlic powder
- Salt and pepper to taste
- Topping:
- 2-3 cups grated mozzarella cheese
- fresh Parmesan, grated for garnish
Instructions
- Add first 11 ingredients to saute pan and cook on medium heat until combined and vegetables are soft.
- Sprinkle with feta, set aside.
- Next combine ricotta cheese with other 5 ingredients to form filling and set aside.
- Preheat oven to 375.
- Grease 13x9 casserole dish with a little olive oil.
- Begin layering noodles, cheese mixture, vegetable mixture, and mozzarella cheese.
- This does not need to be heavy layering, you want to have enough for about 3 layers.
- Final layer should end with mozzarella cheese and your Parmesan cheese garnish.
- Bake for 30min or until layers are bubbling and cheese is melted.
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