posted Jun. 28, 2009
Ingredients 9-12 Lasagne Noodles 1 Head of Broccoli 1 450g bag of spinach 2 carrots 12 mushrooms (You can substitute 2 can's of mushrooms if you like) 1 onion, chopped finely 2 or more cloves of garlic, crushed Salt and Pepper to taste Any other seasonings that you like 1 large can of crushed tomotoes 1 small can of tomato paste 1/2 cup of water 1 lb Ricotta or dry cottage cheese 2 eggs, slighty beaten 1lb Mozzarella cheese, grated 1/2 cup of Parmesan cheese(any will do as long as its grated)
1. Bring large pot of water to boil, cook lasagne noodles as directed on package. Drain noodles and set aside ( I find it is better to keep the noodles in cold water to prevent sticking together) 2. Brown onion and garlic in a large sauce pan or pot. 3. Add Salt, Pepper and other Seasonings to sauce pan or pot 4. Add Crushed tomatoes, tomato paste and water. Simmer on Medium heat for 20 mins 5. Blend or wisk Ricotta or dry cottage cheese with eggs 6. Chop Vegetables finely & boil vegetables till tender 7. In a lasagne pan spread a thin layer of sauce on the bottom 8. Grate Mozzarella cheese 9. You will make your layers by putting the Lasagne Noodles down, then the vegetables, then some sauce, then the cheese and egg mixture, then the Mozzarella cheese 10. Repeat layers appox 2 times or until you run out of noodles and room. 11. Sprinkle the Parmesan cheese on the very top.
Bake in a 350 F oven for 40-45 minutes. Remove from oven and let stand for as long as you can. The lasagne stays together better after sitting for awhile. And tastes better after it has sat.
Notes from me You can substitute any vegetables you want if you don't like the ones listed Also you can substitute frozen vegetables if you are short on time I have made it once after boiling the vegetables, and I have also made it once with just putting the vegetables in raw. They taste great both ways.