Junellen's Vegetable Lasagna
Junellen'S Vegetable Lasagna is an impressive dinner. Made with 1 (16 oz.) box curly edge lasagna, 1 c. (4 oz.) sargento three cheeses for pizza, shredded, 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained, 1 c. carrot, shredded and 1 c. zucchini, shredded, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Cook lasagna according to package directions.
(Separate lasagna and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.)
Combine Sargento cheese, the vegetables, 2 1/2 cups of the Ricotta and the egg. Place layer of lasagna on bottom of a 13 x 9-inch baking dish. Spread with 1/2 of the cheese mixture.
Repeat layers, ending with lasagna.
π· Perfect Pairings
Complete your meal with these
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