Veggie Lasagna

With changing our life, we are changing our eating habits, the main difference being only eating lean white meat 1-2 times a week, the rest of the time we are doing vegetarian and vegan dishes with beans as a protein 

This is a recent experiment and success (the hubby has requested it again already!)

Veggie Lasagna

Ingredients

9-12 lasagna noodles (I buy whole wheat no boil noodles for ease of baking)

1 Large onion, diced

1 Large Green bell pepper, diced

1-2 Jalapenos (optional, we like spice)

2 Medium carrots, diced

4 Cups broccoli (I use flowerets and stems)

4 garlic cloves, minced

2 Tbls EVOO

1/2 C water

15 oz Ricotta cheese

4 oz Mozzarella cheese

1/2 C grated Parmesan cheese

2 eggs

parsley

thyme

black pepper

30 oz of meatless spaghetti sauce (homemade or organically bought)

In large sauce pan heat up EVOO add Onion, green pepper, carrots, jalapeno and garlic, saute until tender but not browned (I do this on medium heat)

Add Broccoli and 1/2 cup water, bring to boil, reduce heat, cover and simmer for about 5 minutes

In the meantime while simmering, add ricotta cheese, mozzarella cheese, eggs (which I beat before hand), parsley, thyme and pepper into a medium bowl and mix well

Now compile!

1/2 Cup sauce

3-4 noodles

half of cheese mix

half of veggie mix

1 Cup sauce

Repeat... end with noodles, pour remaining sauce over top and sprinkle parmesan cheese

Cover and Bake at 375 for 20 minutes, Uncover and bake another 10-15 minutes until bubbling and heated through...

Seriously so delicious and about 400 calories per serving... (most calories obviously from noodles and cheese)