Sharon’s Vegetarian Lasagna

An easy peasy vegetarian lasagna!


Prince Lasagna Noodles  $1.99
Bag of Shredded Mozzarella Cheese (8 oz.) $1.99
3 T. Parmesan Cheese  .24 cents
1 egg  .13 cents
Ricotta cheese (15 oz) $2.39
Can of plain tomato sauce (28 oz.)  $1.19
2 organic carrots (grated) .19 cents

Oregano, basic and garlic powder (from the pantry)

1 Loaf of Italian Bread $1.79

[Total cost $9.91]

– Start boiling the water to cook the noodles. Follow package instructions, or boil on medium for about 10 minutes. Drain and rinse with cold water (to cool them off).

– Peel and grate two carrots and set aside.

– In a large bowl, beat one egg. Then add the Parmesan and Ricotta cheeses. Mix well. Set aside.

Take a large, rectangular glass pan. Pour a very small amount of tomato sauce to coat the bottom of the pan. The begin the layering process:

1st and 2nd layers – Noodles; Sauce; Ricotta Cheese; Mozzarella Cheese; Repeat.

3rd layer –  Noodles; Sauce; Ricotta Cheese and then top with all the grated carrots.

4th layer – Noodles, Sauce, Ricotta Cheese, Mozzarella cheese

5th layer – Noodles; Sauce, Garlic Powder, basic and oregano (as desired); then top with the rest of the Mozzarella cheese.

Bake in Preheated 350 degree oven for around 30 minutes.  Allow to cool until warm (not hot) so it is easy to cut. (I use a pizza cutter.)

Serve with buttered Italian bread.

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  1. says

    Wow, this looks gorgeous. I really really like lasagna but I’ve been staying away from pasta for years now because I’m not getting any younger and pasta is a no no for my diet, but this is vegetarian pasta in some ways, so maybe it’s not bad to try this one more time. 😛 Thanks for sharing. :)

  2. says

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