To "Root For" Vegetable Lasagna


SourceJr Iron Chef Vermont: The Pantry Prowling Panthers
Prep time15 minutes
Cooking time45 minutes
Total time1 hour


Packed with veggies and flavor!  This vegetarian lasagna is sure to delight the whole family.


1 1/2 cup
broccoli (diced)
1 1/2 cup
squash, butternut (diced)
1 1/2 cup
sweet potato (diced)
1 1/2 cup
carrot (diced)
1 1/2 cup
zucchini (diced)
1 1/2 cup
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
1/2 tablespoon
black pepper


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.