You are here: Home → Resources → Food → Recipes → Vegetarian Lasagna
Personal tools

Vegetarian Lasagna

10 tomatoes Grease lasagna pan.  
2 onions Process or cut up tomatoes. Chop onions. Grate garlic. Add to chopped tomatoes.
2 garlic cloves Cut up kale and basil. Add to tomatoes. Spread 1/3 of mixture into bottom of pan.
10 kale leaves Layer 3 noodles on top.
4 fresh basil sprigs Beat eggs and ricotta cheese. Spread half over noodles.
6 lasagna noodles Thinly slice squash and spread half over ricotta mixture. 
2 eggs Grate mozzarella and Parmesan separately. Spread half of mozzarella on top of squash. Sprinkle on half of Parmesan.
2 c. ricotta or cottage cheese or tofu Repeat 1/3 tomato mixture, noodles, ricotta mixture, squash, and mozzarella.  
1 squash or zucchini Cover with tomato mixture and Parmesan.
1 lb. mozzarella cheese

Cover lasagna pan. Set in refrigerator at least 6 hrs. Place in oven while preheating then bake at 350o for 40 min. If you precook the lasagna noodles then you may bake right away.

 
1/2 c. Parmesan cheese Cool 10 min. prior to serving.
Document Actions
 
« September 2010 »
September
SuMoTuWeThFrSa
1234
567891011
12131415161718
19202122232425
2627282930