Garden Veggie Lasagna
Ingredients
- 3 tablespoons Olive Oil
Vegetable filling:
- 3 Bell Peppers (Red, Green, Orange) , diced (2-3 cups)
- 2 Medium Onions , minced (2 cups)
- 2 Zucchinis , diced (6 cups)
- Uncle Dibbz BeBe's Salt Free (to taste)
- 4 cloves of garlic
Cheese mixture:
- 1 pint of Ricotta cheese
- 1 egg
- Uncle Dibbz BeBe's Salt Free (to taste)
Topping:
- Mozzarella Cheese
Tomato Sauce
- Your choice of Jarred pasta sauce
Pasta:
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10 Lasagna Sheets (Cook to al dente)
Instructions
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In a large pot, heat the oil and garlic. add in chopped veggies. Season with Uncle Dibbz BeBe's Salt Free. Sauté for 20-25 minutes, stirring from time to time.
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Preheat the oven to 350°F
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Make ricotta sauce by mixing ricotta, egg, and Uncle Dibbz BeBe's Salt Free (to taste)
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When the veggies are ready, Get an oven proof dish and cover the bottom with pasta sauce and lasagna sheets. Spread a good layer of ricotta cheese mixture over top this with 1/3 of the veggies mixture, top with pasta sauce, and finish with mozzarella cheese. Repeat the process 2 more times. Cover the last layer of veggies with a layer of lasagna sheets and top with cheese.
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Bake in a preheated oven at 350°F covered with foil for 30 minutes. Remove from oven and remove foil. Broil on high for 3-4 minutes or until cheese is a nice golden brown.
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When ready, take the lasagna out from the oven and let it sit for 10-15 minutes before serving. That's good Shawty!