Lasagna - Veggie


Ingredients
30 servings
La Croix/ Soda
30.0 can(s)
White Wine (750 ml)
5.0 bottle(s)
Red Wine (750 ml)
5.0 bottle(s)
Beer - Seltzer
30.0 can(s)
Mozzarella (shredded)
6.0 cup(s)
Herb - Parsley Fresh
2.0 bunch(es)
Cheese - Parmesan (Shredded)
3.0 cup(s)
Pepper (to taste)
2.0 tablespoon(s)
Ricotta whole milk
64.0 ounce(s)
Prego
3.0 jar(s)
Oregano
2.0 tablespoon(s)
garlic cloves
10.0 whole
Oil - Olive light
6.0 tablespoon(s)
Lasagna noodles
3.0 pound(s)
Bell Pepper - Tri colored
3.0 whole
Onion - Yellow
3.0 whole
Zucchini
6.0 whole

Dietary Restrictions
Beef

Recipe Instructions

Preheat oven to 375ยบ. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
Meanwhile, in a large pot over medium-high heat, warm 1 teaspoon olive oil. Dice veggies into small cubes, saute until barely soft then add garlic and oregano and stir for 1 minute. Season with salt and pepper, then add marinara and stir until warmed through. Combine ricotta, half of the Parmesan, and parsley in a large mixing bowl and set aside.
In a large casserole dish, spread a thin layer of veggie sauce, a single layer of lasagna noodles, a single layer of mozzarella, and a layer of ricotta mixture, then repeat layers. Top last layer of noodles with veggies sauce, Parmesan, and mozzarella.
Cover with foil and bake for 30-45 minutes, until cooked through and bubbly. Remove foil to brown top layer of cheese. Garnish with parsley and serve.