Cooking Wright

Vallard's Super Awesome Vegitarian Lasagna


disclaimer: This is probably the best thing you will ever eat in your whole life.

- 9 lasagna noodles
- 2 or 3 medium zucchinis
- 1/2 package of frozen chopped spinach
- 1 pkg Mozzarella cheese
- 1/2 bucket of Ricotta Cheese. (I get this from Trader Joes)
- 1/2 cup corn
- 1/2 cup peas
- 2 carrots
- 1 onion
- 1/2 pkg mushrooms from Trader Joes
- 2 cloves of Garlic
- 1/2 cup of peppers (I sometimes use green, red, orange, or what ever color I have on hand)
- olive oil
- parmasian cheese
- Tomato sauce (I usually use 2 small cans of this, but never feel like its enough)
- 1 egg
- small can of chopped olives


- start heating the tomato sauce and add oregano, pepper, salt, garlic powder and other spices as you add things in.
- saute chopped onion and crushed garlic in olive oil. I usually don't hold back on the olive oil. Add to sauce
- saute chopped peppers and mushrooms in olive oil and add to sauce as well.
- keep simmering and adding spices as desired and set aside.

Spinach filling
- Thaw spinach and mix with ricotta cheese and 1 egg (or egg substitute works fine as well) in a medium size bowl. Once done set aside.

Vegitable filling
- steam zucchini's over sauce pan like you would normally steam them, but cook them only until they're about 3/4 of the way done.
- drain zucchini and mix into corn and peas in another medium size bowl
- Shred carrots with a potato peeler into this mix as well.

Cook Lasagna noodles for 10 minutes or until they're done the way you like them.

In a 9x12 pan layer them as follows:

- sauce on the bottom
- 3 lasagna noodles
- sauce
- spinach mixture
- veggie mix
- mozzarella cheese
- 3 lasagna noodles
- sauce
- spinach mixture
- veggie mix
- mozzarella cheese
- 3 lasagna noodles..

The top should have mozzarella cheese and then I cover it completely with parmasian cheese.

Cover with aluminum foil and bake at 350 F for about 45 minutes to 1 hour.

Back to all Casseroles recipes