Lasagna Primavera

Name: Lasagna Primavera
Ingredients: 1 lb. lasagna noodles, boiled 9 minutes; 3 lb. Ricotta; 1/2 c. Parmesan cheese; 1 box chopped spinach, thawed and squeezed dry; 3 eggs; 1 c. frozen peas; 1 c. grated zucchini; 1 bell pepper, cut into thin strips; 1 grated carrot; 2 qt. spaghetti sauce; 1 lb. Mozzarella cheese

11 ingredients

9 steps

Ingredients

1 lb. lasagna noodles, boiled 9 minutes
3 lb. Ricotta
1/2 c. Parmesan cheese
1 box chopped spinach, thawed and squeezed dry
3 eggs
1 c. frozen peas
1 c. grated zucchini
1 bell pepper, cut into thin strips
1 grated carrot
2 qt. spaghetti sauce
1 lb. Mozzarella cheese

Directions

1

Drain and set aside noodles.
2

Mix Ricotta with Parmesan, spinach and eggs.
3

Spread a thin layer of spaghetti sauce in bottom of large 10 x 15-inch lasagna pan.
4

Top with a layer of cooked noodles, then a thin layer of Ricotta mixture and layer of peas. Scatter sliced Mozzarella over vegetables and spread a layer of sauce.
5

Repeat layers lasagna, Ricotta, another vegetable, Mozzarella and sauce.
6

Finish with noodle layer.
7

Spread sauce over top and sprinkle extra Parmesan cheese.
8

Bake 30 minutes, covered, then 30 minutes uncovered at 350°.
9

Let sit for 10 to 15 minutes before cutting.