Easy Vegetarian Recipes

Vegetarian Lasagna Recipes

INGREDIENTS:

• 20 oz. bag frozen mixed vegetables
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Tbsp. olive oil
• 2 (8 oz.) jars chunky tomato sauce
• 24 oz. jar cheesy Alfredo Sauce
• 2 tsp. dried Italian seasoning
• 12 oz. carton ricotta OR crumbled drained tofu
• 2 eggs, beaten
• 1 Tbsp. dried parsley flakes
• 3 cups shredded mozzarella cheese
• 1 cup grated provolone cheese
• 12 oz. lasagna noodles, cooked and drained
• 1 cup grated Parmesan cheese

1. Cook and drain chopped vegetables as directed on package, measure out 3 cups, set aside.

2. Brown onion and garlic in olive oil in heavy skillet over medium heat.

3. Stir in tomato sauce and paste, salt and Italian seasoning.

 

4. Spray the foil with cooking spray.

 

5. Place a layer of tomato sauce in the bottom of the pan. Layer noodles, tomato sauce, vegetables, alfredo sauce and ricotta mixture in that order, repeating to make three layers of each.

 

6. Fold the foil over the lasagna and close with a double fold

 

7. Bake at 350 degrees about 60-75 minutes until bubbling and heated through.