Vegetable Lasagna

Name: Vegetable Lasagna
Ingredients: 10 to 12 lasagna noodles, cooked as directed; 1 lb. jar Prego (meatless); 12 oz. Ricotta cheese; 4 eggs; 2 Tbsp. parsley flakes; 2 carrots, sliced thin; 2 zucchini, sliced thin; 1 onion, sliced thin; 1/2 to 1 lb. mushrooms, sliced; 2 cloves garlic, crushed; 1 lb. Mozzarella, shredded

11 ingredients

5 steps

Ingredients

10 to 12 lasagna noodles, cooked as directed
1 lb. jar Prego (meatless)
12 oz. Ricotta cheese
4 eggs
2 Tbsp. parsley flakes
2 carrots, sliced thin
2 zucchini, sliced thin
1 onion, sliced thin
1/2 to 1 lb. mushrooms, sliced
2 cloves garlic, crushed
1 lb. Mozzarella, shredded

Directions

1

Beat Ricotta cheese, eggs and parsley together.
2

Simmer the vegetables in Prego sauce for 10 minutes.
3

Layer in a 10 x 13-inch baking dish the sauce, noodles and Ricotta mix, repeating until all ingredients are used up, ending with sauce layer.
4

Cover with Mozzarella cheese.
5

Bake for 1 hour at 350°.

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