Creative Cooking Italian Recipe
Megan's Pictorial Vegetarian Lasagna
Recipe Introduction
Phase one
These are all of the vegetable's that I used
- 3 Cups of chopped veggies ( I used red bell pepper and zucchini) - 1/2 chopped onion - 2 cloves minced garlic -1 tablespoon olive oil - 1 cup low fat ricotta cheese - 1 egg - 2 cups of fresh spinach - 2 cups of tomato sauce - 12 uncooked oven ready whole grain lasagna noodles - 1 cup mozzarella cheese (shredded) Yield: About 6 (two helpings per person)
Chopping the onion
Take half of an onion and chop it finely. You will be sauteing it with the vegetables later.
Chop the vegetables
Make sure that you have three cups of your ingredients. (you can use whatever vegetables you want). Chop two zucchinis and one whole bell pepper
Phase two
cook your pasta
Bring a pot of water, about half way filled to a boil. You will be adding 12 lasagna noodles later.
Saute your onions
Take the half of the onion and put that in a pan with the olive oil.
Add in the vegetables
Once the onions are a golden brown, add in the vegetables.
Phase Three
Prep the filling
Mix the ricotta cheese (about one cup) with the 2 cups of spinach
Put it all together
Start by drizzling the tomato sauce at the bottom of a 9 by 13 size pan.
Drain the noodles
drain the noodles, make sure there is no more water. If the noodles start to stick together run them under cold water
FINAL PHASE
Add the vegetables
Sprinkle the cheese and the vegetables onto the lasagna
In the Oven
Put it into the oven covered for 40 minutes and uncovered for 10
All Done
Enjoy this healthy, delicious meal!