Vegetable Lasagna
Ingredients
9 lasagna noodles, cooked and drained
1 (19 oz.) pkg. frozen spinach or broccoli cuts, defrosted and
squeezed dry
1 (32 oz.) carton Ricotta cheese
1/2 C. grated Parmesan cheese (plus a little to grate on top)
1 (32 oz.) jar of your favorite spaghetti sauce (with mushrooms is good and keeps the recipe vegetarian)
1/2 tsp. Italian seasoning/herbs
Cooking Instructions
Combine the spinach or broccoli (and any veggies leftover in the refrigerator), Ricotta, Parmesan cheese, and herbs. In a 9 x 13 inch pan, layer ingredients in the following order: 1/2 cheese mixture 1/3 sauce Repeat and top with 3 noodles, sauce, and a sprinkling of Parmesan cheese. Bake 30 minutes at 350 degrees. Note: This is quick and easy and thus can be made ahead and refrigerated or thrown together at the last minute. This is a popular item at pot luck dinners, also at teenage gatherings. Many teenagers are trying vegetarian diets and this is a popular alternative at youth group suppers.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)