Fill this vegetarian lasagna with whatever veggies you like.... or that your kids will tolerate. My favorite vegetable lasagna fillings are broccoli with cauliflower or zucchini with squash and mushrooms. I also encourage you to explore different variations like asparagus, red pepper and goat cheese with white sauce. And this is a perfect dish to sneak spinach into for extra nutrition. You can also substitute 1/2 (or all) the ricotta for cottage cheese for extra protein. I've made this vegetarian lasagna for my entire Italian family and given it to my husband's mostly-carnivorous friends, all with great reviews, so don't worry, it's sure to please. Just make sure it's chock-full of veggies and ricotta, so it's nice and filling.
Lasagna Noodles- 9
Spaghetti Sauce- 1 jar
Mixed Veggies-6 cups, sliced
Ricotta or Cottage Cheese- 30 oz.
Shredded Italian Cheese like Mozzarella or a blend- 1 cup, plus more for sprinkling
Italian Herbs: oregano, parsley, basil- to taste
Garlic- 4-5 cloves
Boil noodles according to package. Strain and pat dry.
Saute onion and veggies in olive oil. (You can also grill or steam...whatever you like!) Add garlic with about 4 minutes left. Cook all until tender. (I boil broccoli & cauliflower with noodles if using.) If using spinach, toss in at the end until wilted. Season everything with salt, pepper and a little bit of dried herbs.
While veggies are cooking, mix ricotta cheese with egg, cheese, herbs, garlic salt, salt and pepper.
Pour sauce into bottom of a sprayed 9x13 pan. Layer noodles, ricotta then vegetables and a sprinkle of cheese. I spread both sides of every noodle with sauce to prevent it from getting dry.
Top with sauce and more cheese, if desired.
Bake at 350 for about 30 minutes. Cool 10 minutes before enjoying.