Veggie Lasagna
Servings: 8 servings
Ingredients
- 2 cups broccoli florets finely chopped
- 1 bag fresh spinach finely chopped
- 1 med bell pepper finely chopped
- 1 med onion finely chopped
- ⅓ cup frozen peas
- 1-2 jalapenos finely chopped
- 5 cloves garlic finely minced
- 1 24oz pasta sauce Rao’s spicy arrabbiata sauce or homemade
- 1 15oz whole milk ricotta cheese
- 1 8oz mozzarella and or cheddar cheese shredded
- 2 tbsp Italian seasoning
- 3 tbsp olive oil
- 1 tbsp basil fresh or dried basil
- ½ tbsp crushed red pepper
- salt and pepper to taste
- 1 box Lasagna sheets
Instructions
- Preheat your oven to 350°F, cook pasta according to package instructions and drain well.
- In a large pan heat some olive oil and add the onions and garlic. Cook for 2-3 mins and add the diced jalapenos and bell peppers. Cook for another 2-3mins and add salt and pepper.
- Add the broccoli and pea's along with all the spices and herbs. Stir and cover pan with lid so broccoli and pea's can fully cook. About 4-5 mins on med – low heat.
- Add the spinach and cover the pan with a lid for 3 mins. Let the spinach wilt down. Once this mixture is cooked and cooled off, mix in the ricotta cheese in.
- Assemble the lasagna: Pour ⅓ of the sauce into the botton of the baking pan/dish. Layer on 3-4 lasagna sheets. Top with veggie mixture, cheese. Repeat this: sauce, lasagna sheets, veggie filling and cheese. Top with another layer of lasagna sheets. Top with the additional 1 cup of sauce & the cheese.
- Cover the baking dish with foil and bake at 350°F for 20 mins. Serve while hot and enjoy with a side of garlic bread, salad or just as.
Notes
- If you don’t have fresh spinach, frozen works just fine. Make sure you completely thaw and drain and squeeze out any remaining liquids. You don't want the added moisture in your filling.
- Make this a day before the party or event and just leave the toppings such as the sauce and cheese before you pop it in the oven.