Veggie No Boiling Lasagna
Veggie No Boiling Lasagna
Yield
12 servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
sweet vidalia onions
thinly sliced |
|
| 1 | medium |
sweet red bell peppers
thinly sliced |
|
| 1 | medium |
zucchini
halved lengthwise and thinly sliced |
|
| 30 | ounces |
ricotta cheese
2 containers |
|
| 2 | cups |
mozzarella cheese
shredded |
*
|
| ½ | cup |
Parmesan cheese
|
|
| 2 | large |
eggs
|
|
| 52 | ounces |
pasta sauce
2 jars |
* |
| 12 | each |
lasagna noodles
uncooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
sweet vidalia onions
thinly sliced |
|
| 1 | medium |
sweet red bell peppers
thinly sliced |
|
| 1 | medium |
zucchini
halved lengthwise and thinly sliced |
|
| 867 | ml/g |
ricotta cheese
2 containers |
|
| 473 | ml |
mozzarella cheese
shredded |
*
|
| 118 | ml |
Parmesan cheese
|
|
| 2 | large |
eggs
|
|
| 1502.8 | ml/g |
pasta sauce
2 jars |
* |
| 12 | each |
lasagna noodles
uncooked |
*
|
Directions
Preheat oven to 375℉ (190℃).
Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.
Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, ¼ cup parmesan cheese and eggs in medium bowl.
Spread 1 cup pasta sauce in 13 x 9-inch baking dish .
Layer 4 uncooked noodles, then 1 cup sauce, ½ of the ricotta mixture and ½ of the vegetables; repeat.
Top with remaining uncooked noodles and 2 cups sauce.
Reserve remaining sauce.
Cover tightly with aluminum foil and bake 1 hour.
Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.
Bake uncovered 10 minutes.
Let stand 10 minutes before serving.
Serve with reserved pasta sauce, heated.
