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The BEST EVER Vegetable Lasagna
Course:
Dinner, Others
Cuisine:
Vegetarian
Ingredients
- 1 lasagna noodles box, brand Barilla, no boil
- zucchini or 2 small, diced, large
- 8 oz mushrooms diced
- onion diced, large
- 2 cloves garlic minced
- 2 pasta sauce 24 ounce each, whatever kind you like - I like four cheese or fire roasted!, or marinara, jarred
- 15 ounces ricotta cheese
- 1 egg
- 2-3 cups mozzarella cheese shredded
- ½ cup Parmesan Cheese fresh grated
- ¼ teaspoon oregano dried
- ¼ teaspoon basil leaves
- ¼ teaspoon thyme
- ½ teaspoon red pepper flakes
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper fresh cracked
Notes
- To freeze: Follow above directions. Allow lasagna to cool at least 2 hours. Cover tightly with foil/wrap, place in freezer. Store for up to 3 months. To reheat: Remove from freezer and allow to defrost during the day (at least 4 hours). Place into preheated oven and bake for 55 minutes. To cook from frozen - place in oven and cook for 95 minutes, remove cover and cook 20 more minutes.Mushrooms can be substituted - I LOVE making this with diced asparagus in addition to the other veggies, but if you don't like mushrooms you can leave them out and add asparagus - it's a great substitute.**** I used a small loaf pan for the photos for this, because I made a few individual servings (feel free), HOWEVER, the instructions listed are for a 9x13 baking dish, which I usually use for this recipe****