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Veggie Lasagna

Katie - posted on 02/23/2009 ( 2 moms have responded )

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1 pkg (16oz) frozen sliced carrots
1/4 cup finely chopped onion
2T butter
2 cups ricotta cheese, divided
salt and pepper to taste
2 shallots, chopped
1 T olive oil
2 pkgs (10 oz each) frozen chopped spinach, thawed and squeezed dry
1 egg
1 medium eggplant, peeled and cut into 1/4 inch slices
3 garlic cloves, minced
2 1/2 cups marinara sauce
12 lasagna noodles, cooked and drained
1/4 cup fresh minced basil
4 cups shredded mozzarella cheese
3 cups grated parmesan cheese

Cook carrots according to package directions; drain and cool. In a small skillet, saute the onion in butter until tender. In a food processor, puree carrots, onion, 1 cup ricotta and some salt and pepper. In the same skillet, saute shallots in oil until tender. In a food processor, puree shallots, spinach, 1 cup ricotta, egg, and some salt and pepper.

In a large skillet, cook eggplant and garlic in oil over medium heat in batches for 7-10 minutes or until tender, drain. Sprinkle with salt.

Spread 1/2 cup marinara sauce in a greased lasagna dish. Layer with 4 noodles, carrot mixture, 1/2 cup sauce, 1 T basil, 1 c mozzarella, and 3/4 cup parmesan. Top with 4 noodles, eggplant, 1/2 cup sauce, 1 T basil, cup mozzarella, 3/4 cup parmesan.

Layer with remaining noodles, spinach mixture, 1/2 cup sauce, 1 T basil, 1 cup mozzarella, and 3/4 cup parmesan. Top with remaining sauce, basil, mozzarella, and Parmesan. (Dish will be full!)

Cover and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes or until bubbly. Let stand 15 minutes before serving.

Yield: 12 servings

2 Comments

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Katie - posted on 02/23/2009

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It is very yummy! All the veggies blend together nicely and make it full of flavor.

Victoria - posted on 02/23/2009

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This sounds good my 13 yr old is a vegitarian so I am always looking for new things to make the whole family can enjoy. I will let you know how it goes over after I try it next week.



 



Victoria

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