Vegetable Lasagna
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
Description
Vegetable Lasagna
Ingredients
| 1 | Package | lasagna noodles |
| 1 | Quart | tomato sauce (one large jar or two small jars) |
| 2 | Bunch | broccoli (cooked, only use florets) |
| 46 | Ounce | ricotta cheese |
| 1 | Pound | mozzarella cheese (grated) |
| 2 | Tablespoon (Metric) | garlic powder |
| 2 | Tablespoon (Metric) | Italian seasoning |
| 1 | Teaspoon (Metric) | black pepper |
| 1 | Tablespoon (Metric) | Salt |
| 6 | eggs (large) | |
| 1 | Tomato (sliced as thin as possible) |
Instructions
Cook lasagna noodles according to package instructions. Steam broccoli until tender. Pour 1/2 of the tomato sauce into a 15 x 10 pan, spreading the sauce evenly over the bottom of the pan. Cut the florets from one head of the broccoli and scatter over the tomato sauce. Layer lasagna noodles over the tomato sauce (you may have to cut some noodles to completely cover the sauce). Mix together well the following ingredients: ricotta cheese, 1/2 of the grated mozzarella cheese, black pepper, salt, Italian seasoning, garlic powder, and six eggs. Spread 1/2 of cheese mixture over the noodles. Layer lasagna noodles over the cheese mixture (you may have to cut some noodles to completely cover the cheese). Repeat with another layer of sauce, noodles, cheese mixture, noodles. Sprinkle remaining 1/2 of the grated mozzarella cheese and place the sliced tomato over grated cheese. Bake at 350 degrees for 45 minutes.