Vegetable Lasagna

  • One 28 ounce jar of pasta sauce

  • 8 ounces of no boil lasagna noodles.

  • 15 ounces ricotta cheese

  • 3 cups lightly steamed vegetables(broccoli, mushrooms, or anything preferred)

  • 9 ounces grated mozzarella cheese


  1. Preheat oven to 350 degrees

  2. Put ricotta in a bowl add ¼ cup of water and stir until blended

  3. Spread a thin layer of sauce over the bottom of a 9×13 pan

  4. Cover sauce with a layer of noodles

  5. Spread ⅓ of the ricotta mixture over your noodles

  6. Spread about 9 ounces of sauce over the ricotta

  7. Put 1 cup of vegetables on the sauce

  8. Spread 3 ounces of cheese on the vegetables

  9. Repeat the process twice ending with the mozzarella cheese

  10. Cover with tin foil and bake for 35 minutes

  11. Remove tin foil and bake for another 5 minutes to melt the mozzarella

  12. Remove from oven and let it stand for 5 minutes then serve