To "Root For" Vegetable Lasagna
Jr Iron Chef Vermont: The Pantry Prowling Panthers
Packed with veggies and flavor! This vegetarian lasagna is sure to delight the whole family.
Prep Time
15 minutes
Cook Time
45 minutes
Yield
12 Servings
Ingredients
1 1⁄2 cups broccoli (diced)
1 1⁄2 cups squash, butternut (diced)
1 1⁄2 cups sweet potato (diced)
1 1⁄2 cups carrot (diced)
1 1⁄2 cups zucchini (diced)
1 1⁄2 cups celery (diced)
1 cup bell pepper, red (diced)
1⁄2 cup shallot (diced)
1⁄4 cup garlic (finely diced)
2 packages spaghetti sauce
5 cups cheese, mozzarella (shredded)
2 cups cheese, ricotta
1⁄2 cup cheese, parmesan
lasagna noodles
1⁄4 cup olive oil
1 tablespoon cumin, ground
1 teaspoon salt
1⁄2 tablespoon black pepper
Instructions
Heat up the oil. Combine the first 9 ingredients, and cumin, and cook for about 10 minutes, mixing well. Add garlic and cook for about 2 more minutes. Put aside. Cover the 9X13 aluminum pan with spaghetti sauce. Boil the noodles until done. Cover the bottom of the pan with noodles. Apply half of the sautéed vegetables completely covering the noodles. Next, apply the spaghetti sauce, followed by 2 cups of ricotta cheese, and a cup of mozzarella cheese. Again, spread the noodles over the cheese, then the rest of vegetables, then sauce, then 3 cups of mozzarella and 1/2 of Parmesan cheese. Bake for 30-45 minutes, until the noodles are cooked.