ITALIAN GARDEN LASAGNA

Italian Garden Lasagna image

Provided by @MakeItYours

Categories Pasta

Number Of Ingredients 19

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8 ounce(s) lasagne noodles, uncooked
4 - garlic cloves, crushed
15 ounce(s) ricotta cheese
1.25 cup(s) mozzarella cheese, shredded
10 ounce(s) spinach, thawed and drained
1/4 teaspoon(s) pepper
1/2 teaspoon(s) salt
1 teaspoon(s) dried oregano
1 teaspoon(s) dried basil
1 cup(s) broccoli flowerets, finely chopped
1 cup(s) zucchini, finely chopped
2 cup(s) mushrooms, sliced
1 cup(s) carrots, shredded
1 cup(s) red bell pepper, diced
1 cup(s) onion, chopped
2 tablespoon(s) olive oil
1.5 cup(s) water
30 ounce(s) spaghetti sauce, meatless
1 tablespoon(s) parmesan cheese, grated

Steps:

Lightly oil 9 x 13 baking dish.
Heat oil over medium heat.
Add onion, bell pepper, carrots and garlic.
Cook, stirring constantly, 3 minutes.
Add the rest of the vegetables, except spinach.
Sprinkle with spices.
Cook, stirring frequently, 5 minutes more.
Remove from heat and stir in the spinach.
Set aside 1 cup of the vegetable mixture.
Prepare cheese: Set aside 1/2 cup of the mozzarella.
In medium bowl, combine rest of the mozzarella, ricotta and parmesan.
Mix well.
Assemble Layers: 1 cup sauce in bottom of pan, 1/3 of noodles, 1/2 cup of sauce, 1/2 of cheese mixture and 1/2 of vegetables.
Press down into cheese - 1/2 cup of sauce, 1/3 of noodles.
Press down firmly onto filling.
Repeat layers - 1/2 cup of sauce, remaining cheese, remaining vegetables, 1/2 cup of sauce and remaining noodle. Press noodles down firmly.
Spoon reserved vegetables over noodles and top with rest of sauce.
Make sure noodles are entirely covered with sauce.
Cover and bake 40 minutes in preheated 350 degree oven.
Uncover and spoon sauce from sides of pan over noodles.
Sprinkle with reserved mozzarella and bake uncovered 30 minutes more.
Let stand 5 minutes before slicing.