With no idea what to make for dinner this veggie lasagna came to be by just throwing it together. No formal recipe; just a lot of fun and creativity. And what do you know, it couldn’t have come out better.
- 1/2 head broccoli, finely chopped
- 2 large carrots, finely chopped
- 16 oz Diced Tomatoes
- 1 Large Yellow Zucchini, sliced
- 1 jar of your favorite pasta sauce
- 1 clove garlic, minced
- 15 oz Whole Ricotta
- 16 oz Mozzarella
- 1 egg
- 1 tablespoon fresh parsley
- Mueller’s Oven Ready Lasagna Noodles
- Parmesan cheese for serving
Makes a Square 9 x 9 pan lasagna. Serves 6.
Preheat oven to 375 F. Stir together diced tomatoes and pasta sauce; set aside. Stir egg into ricotta cheese; throw in the parsley, garlic and a pinch of pepper and mix together.
Spread a few spoonfuls of sauce onto bottom of pan. Lay 4 noodles across. You have to break off an inch of each noodle. Drop a spoonful of ricotta on each noodle and spread. Add a thin layer of broccoli then carrots. Lay out single zucchini slices in a row on each noodle. Spread some sauce, sprinkle out mozzarella. Place 4 more noodles and repeat. End with sauce on noodles, then slices of zucchini sprinkled with lots of cheese. Bake covered for 30 minutes. Uncover and continue to bake for 15 minutes. Sprinkle with shaved parmesan for serving.
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