Lasagna - Veggie

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-Montucky & Seltzer
30.0 can(s)
Mozzarella (shredded)
6.0 cup(s)
Fresh parsley
2.0 bunch(es)
Parmesan (Shredded)
3.0 cup(s)
Pepper (to taste)
2.0 tablespoon(s)
Ricotta whole milk
64.0 ounce(s)
3.0 jar(s)
2.0 tablespoon(s)
garlic cloves
10.0 whole
Olive Oil
6.0 tablespoon(s)
Lasagna noodles
3.0 pound(s)
Bell Peppers - Tri colored
3.0 whole
Yellow Onions
3.0 whole
6.0 whole

Dietary Restrictions

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.