Easy-to-assemble layers of cooked noodles, vegetables and creamy cheeses mingle with a rich, chunky-style pasta sauce and make dinner extra special tonight or any night.
Cook and drain the lasagna noodles according to the package directions. While the noodles are cooking, heat the oven to 400°F. Mix the ricotta cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, eggs and cauliflower in a large bowl. Season with salt and pepper.
Spread 1 cup sauce on the bottom of a greased 13x9x2-inch baking dish. Top with 3 noodles, half the ricotta mixture and 1 cup sauce. Layer with another 3 noodles and the remaining ricotta mixture, 3 noodles and remaining sauce. Sprinkle with the remaining mozzarella and Parmesan cheeses.
Bake for 30 minutes or until hot. Let stand for 10 minutes before serving.
Garden Vegetable Lasagna
It has a lighter flavor than meat sauce, it's lighter in your stomach and on your waistline. works for me!
Pretty good for a vegetable lasagna.
We had company for dinner, two of whom don't eat meat, so I found and made it. Not only did she ask for the recipe, my kids actually ate it(Ages 6, 10, 14, and 15.)! NOT an easy feat, actually quite rare seeing them all eat the same meal! Thank you!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.