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Jean's Veggie Lasagna Recipe

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This recipe for Jean's Veggie Lasagna is from Meals with Mama!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive oil
1 med onion, chopped
1 clove garlic, pressed
parsley
bay leaf
1 cup broccoli, chopped
2 cups carrots, chopped
1 lb lasagna
2 lb ricotta
1 Tbsp parsley, chopped
2 eggs
salt & pepper to taste
1 cup grated Romano cheese
1 lb mozzarella cheese, thinly sliced
¼ cup bread crumbs
2-4 Tbsp melted butter
¼ cup Romano cheese
¾ cup milk
olive oil to drizzle

Directions:
Directions:
Sauté onion, garlic, parsley & bay leaf in the oil for 5-10 min. Strain & set aside.

Cook broccoli and carrots in salted water until tender. Drain & set aside.

Cook pasta until al dente. Drain & set aside.

Mix ricotta, parley, egg, salt, pepper, and grated Romano cheese and set aside.

Slice mozzarella cheese thinly and set aside.

Mix bread crumbs, butter and grated Romano cheese and set aside.

Grease large baking dish and layer all your mixtures above (2 layers each):
lasagna
ricotta
oil, salt, pepper
¼ cup milk
veggies
mozzarella

Repeat series, ending with pasta. Top by sprinkling bread crumb mixture and add a little more milk.

Bake uncovered 375º for 1 hour

Personal Notes:
Personal Notes:
I got this recipe from Jean Buzolits when I lived in the Detroit area with them. It's a delicious, lighter version of a typically heavier dish.

 

 

 

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