This is a perfect dish for making it for the day you want to serve it and freezing the rest of it for future easy dinners. Since it is full of delicious vegetables, it’s actually a very good summer dish and when you add fresh salad to it. It will be a definite hit with your family!
Ingredients:
- 4 cups of fresh Ricotta cheese
- 2 large eggs
- Salt and fresh ground pepper
- 3-4 cloves of garlic – mashed
- 2 teaspoons of Italian seasoning
- ½ cup of chopped onions
- 1 cu of finely chopped sweet red pepper
- 1 cup of chopped celery
- 1 cup of shredded carrots
- ½ cup of each – chopped broccoli and chopper cauliflower
- 1 cup of thinly sliced mushrooms
- 10 oz package of frozen chopped spinach
- 6 cups of tomato sauce (homemade is better!)
- About 24 no boil lasagna noodles
- About a pound of shredded Mozarella Cheese
Directions:
- Preheat oven to 400F
- In a large bowl, whisk together Ricotta cheese with eggs, 1.2 teaspoon of salt and a teaspoon of fresh ground black pepper, garlic and Italian seasoning
- Add vegetables – including defrosted spinach and gently still until combined
- Spread a small amount of tomato sauce in the bottom of large lasagna pan
- Arrange a layer of lasagna noodles in bottom of the pan
- Spread ¼ of the Ricotta cheese over the noodles, add tomato sauce and sprinkle with shredded Mozarella
- Repeat the layers, ending with noodles, tomato sauce and shredded Mozarella cheese
- Cover with aluminum foil and bake covered for 45 minutes
- Remove foil and continue to bake for  15 more minutes
- Let stand for about 15-20 minutes before serving
Note: If you want to freeze the entire dish, cover it tightly with plastic wrap before freezing. To bake it, remove plastic wrap and replace it with foil before placing it into preheated oven.
I hope you will enjoy this recipe – please send me your comments, suggestions and experiences, your inpout is very welcomed and much appreciated!
