Veggie Lasagna

Veggie Lasagna

PREHEAT - 375 BAKE for 30 min. with foil then cont. baking 10 - 15 min. without foil.

Filling: Mix together...
15 oz. ricotta (or cottage cheese)
1 egg, slightly beaten
1 t dried basil
1 t dried oregano

I use lasagna pasta that doesn't need to be cooked and can just be layered right away. I just use any tomato sauce I have on hand.

I precook whatever veggie I plan to use, especially ones that give off lots of liquid, like spinach and zucchini. (These are the veggies I usually use, but you could use red peppers, mushrooms, etc)

In a 13 x 9 x 2 baking pan, spread the tomato sauce to cover bottom. Place one layer pasta on next, then spread some of the ricotta mix, then the veggies, then the mozzarella cheese. Then I repeat the steps 2-3 more times. I end with sauce on pasta and then some mozz sprinkled on top. If I have fresh parmesean, I'll grate some of that on the top too.

'Nessa (recipe adapted by American Beauty oven ready lasagne)