Vegetarian Lasagna

Meat can be added to this lasagna if vegetarian is not your style but I challenge you to try it without it first. For this recipe just eyeball the amount of vegetables. I never use the same amount and it always turns out. I would guess it is somewhere around 1/2 cup- 3/4cup each.

• 2 tbsp olive oil
• sliced onion
• zucchini, chopped
• green peas
• small broccoli florets, chopped
• 5 marinated artichoke hearts, chopped
• 1 can organic stewed tomatoes, undrained
• 1 small can tomato paste
• 1 tbsp minced garlic
• small amount of juice from marinated artichokes
• 1/4c crumbled feta cheese
• Pepper and salt to taste
• Whole wheat lasagna noodles (Cook as directed and set aside)

Add all above ingredients to saute pan except feta and cook on medium heat until combined and vegetables are soft. Sprinkle with feta, set aside.

• 2 cups Ricotta cheese (medium container)
• 3-4 tbsp fresh Parmesan cheese, grated
• 1 tbsp parsley
• 1/2 tbsp oregano
• 1 tsp garlic powder
• Salt and pepper to taste.

Combine ricotta cheese with other listed ingredients and set aside

• 2-3 cups grated mozzarella cheese
• fresh Parmesan, grated for garnish

Preheat oven to 375. Grease 13x9 casserole dish with a little olive oil. Begin layering noodles, cheese mixture, vegetable mixture, and mozzarella cheese. Does not need to be heavy layering, you want to have enough for about 3 layers. Final layer should end with mozzarella cheese and your Parmesan cheese garnish. Bake at 375 for 30min or until layers are bubbling and cheese is melted.