Vegetable Lasagna
Vegetable Lasagna is an moderately easy dinner. Made with 10 to 12 lasagna noodles, cooked as directed, 1 lb. jar prego (meatless), 12 oz. ricotta cheese, 4 eggs and 2 tbsp. parsley flakes, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Beat Ricotta cheese, eggs and parsley together.
Simmer the vegetables in Prego sauce for 10 minutes.
Layer in a 10 x 13-inch baking dish the sauce, noodles and Ricotta mix, repeating until all ingredients are used up, ending with sauce layer.
Cover with Mozzarella cheese.
Bake for 1 hour at 350Β°.
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