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Mothers Day World



2 lb Lasagna Noodles
1 Red Bell Pepper
2 Broccoli Florets
2 medium sized Zucchini
6 Mushrooms
4 Carrots
14 oz Ricotta Cheese
24 oz shredded Mozzarella Cheese

For the sauce:
6 cloves Garlic
1 white Onion
4 oz Tomato Puree
Herbs to taste (Fresh Basil, Oregano, Italian Parsley)
Salt to taste
Black Pepper to taste

How to make vegetable lasagna recipe:
    • Chop the vegetables into small pieces.
    • Sautee them in olive oil.
    • Boil the pasta in water and simmer for 8-10 minutes, rinse and drain.
    • In a baking dish pour a thin layer of sauce.
    • Layer 1/4 of the noodles, 1/2 of the vegetables and ricotta cheese and 1/2 of the mozzarella and sauce.
    • Repeat the second layer.
    • Sprinkle the remaining noodles, sauce, and cheese.
    • Cover the dish with foil and bake at 375 degrees for 30 minutes.
    • When the cheese gets cooked, sprinkle with parmesan and bake for 10 more minutes.
    • Before slicing let it stand for 10 minutes.
    • To make the sauce, mince garlic and onion together.
    • Saute the garlic - onion paste in the olive oil.
    • Pour in tomato puree.
    • Add the herbs, salt and pepper.
    • Simmer till the sauce thickens.