Name: Vegetable Lasagna
Ingredients: 1 (16 oz.) pkg. lasagna noodles, cooked and drained; 1 (15 oz.) container Ricotta cheese; 1/2 c. grated Parmesan cheese; 1/4 c. chopped parsley; 2 tsp. minced garlic; 1/2 c. chopped onion; 4 1/2 c. meatless spaghetti sauce; 4 c. (5 oz.) spinach, tightly packed; 1 tsp. salt; 1/2 tsp. black pepper; 1 c. diced carrots; 1 c. sliced bell pepper; 1 c. chopped celery; 1 c. water; 8 oz. grated Mozzarella cheese; 2 (8 oz.) cans water chestnuts, drained; 8 oz. Cheddar cheese, grated

Vegetable Lasagna

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Vegetable Lasagna is an impressive dinner. Made with 1 (16 oz.) pkg. lasagna noodles, cooked and drained, 1 (15 oz.) container ricotta cheese, 1/2 c. grated parmesan cheese, 1/4 c. chopped parsley and 2 tsp. minced garlic, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.

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🔗 Recipe adapted from RecipeNLG-Full

👨‍🍳 Instructions

Cook lasagna; set aside.

In medium bowl, mix Ricotta, Parmesan, parsley, basil, garlic, salt and pepper; set aside. Place carrots, bell pepper, celery, onion and water in medium saucepan.

Cover; cook over medium heat for 5 minutes, or until tender.

Drain and set aside.

Preheat oven to 350°.

Spread 1/2 cup sauce on bottom of 9 x 13 x 3-inch deep pan.

Place 4 lasagna noodles in pan, overlapping slightly.

Spread 2/3 cup of Ricotta cheese mixture evenly over noodles.

Spread 1 cup of sauce over cheese, then add 1 cup vegetables, 1/2 cup Mozzarella cheese, 1 1/3 cups spinach leaves, 1/2 cup water chestnuts and 1/2 cup Cheddar cheese.

Top this layer with 4 more lasagna noodles.

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