Vegetable Lasagna Print this Recipe

 Serves 6

This dish can be done a day ahead and reheated.  

 9 lasagna noodles

 1 tsp. salt

 2 cups assorted vegetables: bell pepper, carrot, mushrooms, asparagus, broccoli

2 Tbs. olive oil

1/2 onion

1 clove garlic, minced

salt and pepper to taste

4 cups of your favorite pasta sauce

2 cups ricotta cheese

1/2 cup Parmesan cheese

Directions:

1. Place pasta and salt in cooker.
2. Add water to level 4.
3. Cook 16-18 mins.

Meanwhile:

1. Chop vegetables into bite size pieces.
2. Heat oil in a skillet. Add onion and garlic; saute 2-3 mins.
3. Add vegetables of your choice and saute until tender.
4. Season with salt and pepper.

Back to the Pasta:

1. Remove pasta from microwave; rinse with cold water and drain.
2. In a 9x13 pan layer 1/2 cup sauce, 3 noodles, 1/3 of the vegetables and ricotta. Repeat 2 times, topping with sauce, ricotta, and Parmesan.
3. Place in broiler for 1 min. to brown.