I made this beautiful sauce the other day. I used it to make lasagna. It was great because I made the dish last night (boiled the noodles and assembled the dish) the covered it and put it in the refrigerator for dinner the next night. Tuesdays are one of our most crazy days though Wednesday is gaining ground on it but I had dinner ready to put in the oven. Add a salad, a baguette and dinner was ready!
Verdict:
I was surprised at how much I loved the lasagna. I am not a huge vegetable eater but this had so much flavor that I didn’t even notice all the vegetables individually.
If you have non-vegetable eaters you can puree this sauce into a smooth tomato sauce. But, it was delicious with the chunks of vegetables and spices. The sauce recipe can be found here (click for link to recipe). Make it in your slow cooker the day before and you can use it the next day for an easy meal. I made the lasagna the night before and baked it the next afternoon.
Vegetable Lasagna
Ingredients:
- 1 (12 oz) box lasagna noodles, cooked partially according to directions
- 1 (16 oz) container ricotta cheese, drained
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 16 oz. mozzarella cheese, shredded
- Parmesan cheese, shredded
- Vegetable sauce
Directions:
- Prepare a 13 x 9 casserole dish. Spray with non-stick spray. Preheat oven to 375 degrees.
- Spread 1 – 1 1/2 cups sauce in the bottom of the casserole dish. Place 1 layer of noodles in the bottom of the pan completely covering the sauce.
- In a bowl blend ricotta cheese, egg, garlic powder, oregano, and 1/2 cup mozzarella cheese together. Spread mixture over noodles. Top with 1/2 cup shredded mozzarella cheese.
- Place a layer of noodles in the opposite direction from the other layer of noodles. Cover with sauce and cheese. Place final layer on top in same direction as first layer. Cover with sauce, mozzarella and Parmesan cheese. Spray aluminum foil with non-stick spray. Cover lasagna and refrigerate until ready to bake or bake.
- Bake for 50 minutes then uncover lasagna. Continue to bake until warmed through. It may take 20-40 additional minutes depending on the thickness of the layers.
- Remove from oven when baked. Allow to rest five minutes before serving.
What's for Dinner Moms? 
Lasagna is the perfect way to increase your vegetable intake! Looks super delicious.
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Not being a veggie eater I was surprised at how much I liked it!
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I love lasagne, especially veggie lasagne and this looks delicious. I always cheat and use lasagne sheets I don’t need to cook as everytime I try and cook the sheets they all stick together in the pan! I attempted lasagne roll ups but then had to abandon them! Although I have never used ricotta in lasagne I make a white or cheese sauce, but I’ve learned that’s a UK thing!
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Sometimes I make a bechamel (white Parmesan sauce) like Bobby Flay. He’s a chef on The Food Channel.
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Lasagna is awesome! Yes, great way to sneak in veggies too.
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Yes, thank you!
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This sounds wonderful and is so perfect for cool fall nights! I’ll have to make it this week
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Thank you! Hope you like it!
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Yum! I love all kinds of lasagnas! I have a turkey/spinach lasagna in my fridge right now🙂 just read the comment that sometimes you make a white bechamel sauce… I do too, and it’s delicious! This post made me want a bite of lasagna, and I’m not even hungry 😉
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Thank you! I love bechamel sauce too!
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Great way to add more veggies to your family’s diet. Looks yummy!
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Thank you! I am trying!
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Looks so wonderful. I love meals that you can prepare ahead of time!
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Thank you, so very much!
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A delicious way to get veggies!
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Thank you! I am trying!
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This recipe really sounds great
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Looks amazing!
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Reblogged this on Crackling Pork Rinds.
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Thank you so very much for the reblogs!
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