Veggie Lasagna

I used all fresh, home-grown vegetables in this recipe and it was DELICIOUS!!!

Vegetable Lasagna

Cook 1 box of lasagna noodles according to instructions on the box.

Saute in 2 TBS olive oil until soft,

• 1 diced, peeled carrots
• 1 stalks of diced celery
• 1 seeded, diced green pepper
• 1/2 diced onion
• 2 cloves pressed garlic

Add and simmer 10 minutes,

• 1/2 cup chopped broccoli
• 1/2 cup chopped cauliflower
• 1 1/2 cups chopped tomatoes
• 1 cup tomato sauce
• 2 sprigs chopped fresh parsley
• 6 chopped fresh basil leaves
• Oregano

While the sauce simmers, combine,

• 1 container ricotta cheese
• 1/2 cup parmesean cheese
• 2 eggs
• 2 sprigs chopped fresh parsley
• 1/2 tsp pepper
• 3/4 tsp salt

You will also need on hand,

• 1 pound shredded mozzerella cheese

Layer in greased 9×13 pan,

• noodles
• ricotta cheese mix
• mozzerella cheese

Bake at 375 for 30 minutes