Ingredients
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1 box Anna Whole Wheat Lasagne (13.2 oz), shredded
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1/2 cup Vidalia Onion, chopped
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1 1/2 Bellino Whole Garlic Cloves, minced
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1 jar Cento All Purpose Pasta Sauce (26 oz)
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Cento Fine Sicilian Sea Salt, to taste
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Cento Ground Black Pepper, to taste
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2 Eggs, slightly beaten
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1 lb Ricotta Cheese
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1 lb Mozzarella Cheese, finely chopped
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Approximately 3 cups Broccoli Spears, finely chopped
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1/2 head of Cauliflower, finely chopped
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1 cup Fresh Baby Spinach Leaves, finely chopped
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2 large Carrots, peeled and finely chopped
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Approximately 2 cups White Button Mushrooms, finely chopped
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1/2 cup Parmesan Cheese, grated
Directions
Preheat oven to 350˚F. Prepare lasagne according to package instructions, drain and set aside. In a large saucepan, brown onion and garlic. Add pasta sauce, salt and pepper, let simmer for 5 minutes. In a large bowl, combine eggs, ricotta and mozzarella, set aside. Boil vegetables in salted water until tender, approximately 10 minutes, then drain well and set aside. To assemble, spread a thin layer of sauce on the bottom of a 13x9x2â" pan. Layer cooked lasagne, chopped vegetables, sauce and cheese mixture, repeating in two layers. Top with parmesan cheese and cover with aluminum foil. Bake for 40-45 minutes and let stand 10 minutes before serving. Serves 6-8.
Whole Wheat Vegetable Lasagne
Prep: 30 min Cook: 45 min Servings: 6-8
A vegetarian-friendly lasagne made with layers of cheese and a broccoli, cauliflower, spinach, carrot and mushroom mixture between pieces of whole wheat pasta.
Ingredients
- 1 box Anna Whole Wheat Lasagne (13.2 oz), shredded
- 1/2 cup Vidalia Onion, chopped
- 1 1/2 Bellino Whole Garlic Cloves, minced
- 1 jar Cento All Purpose Pasta Sauce (26 oz)
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 Eggs, slightly beaten
- 1 lb Ricotta Cheese
- 1 lb Mozzarella Cheese, finely chopped
- Approximately 3 cups Broccoli Spears, finely chopped
- 1/2 head of Cauliflower, finely chopped
- 1 cup Fresh Baby Spinach Leaves, finely chopped
- 2 large Carrots, peeled and finely chopped
- Approximately 2 cups White Button Mushrooms, finely chopped
- 1/2 cup Parmesan Cheese, grated
Directions
- Preheat oven to 350˚F. Prepare lasagne according to package instructions, drain and set aside. In a large saucepan, brown onion and garlic. Add pasta sauce, salt and pepper, let simmer for 5 minutes. In a large bowl, combine eggs, ricotta and mozzarella, set aside. Boil vegetables in salted water until tender, approximately 10 minutes, then drain well and set aside. To assemble, spread a thin layer of sauce on the bottom of a 13x9x2â" pan. Layer cooked lasagne, chopped vegetables, sauce and cheese mixture, repeating in two layers. Top with parmesan cheese and cover with aluminum foil. Bake for 40-45 minutes and let stand 10 minutes before serving. Serves 6-8.
