Jens Vegetable Lasagna Recipes

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender., Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain., Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture., Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Steps:

• Cook lasagna noodles according to package directions; drain.
• In large skillet cook onion, carrots, mushrooms and garlic in hot butter till tender; add broccoli and water, if needed. Simmer about 5 minutes till broccoli is crisp-tender.
• In a medium bowl stir together ricotta cheese, mozzarella cheese, 1/2 cup parm, eggs, parsley, thyme, marjoram, and pepper.
• In a 3 quart baking dish, evenly spread 1/2 cup of the spaghetti sauce. Place 3 noodles over the sauce. Layer with 1/2 of the cheese mixture, half of the veggie mixture, and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon the rest of the sauce over the top. Sprinkle with 1/4 cup of parm. cheese.
• Cover and bake in a 375 degree oven for 20 minutes. Uncover and back about another 10 minutes or until heated through.