Vegetarian lasagna

I love lasagna and usually only make a vegetarian kind. I think it is an easy dish to make. Practically all of the vegetables you have in the fridge will go well into it. This is such an adaptable dish. you cant go wrong here, it is impossible not to get a great dinner. I also vary the sauce I use, sometimes it's regular spaghetti sauce and sometimes Alfredo and do not make it more complicated than it needs to be, the sauce is from a jar. Lasagna may sound complicated but in fact a very easy dish to make.

The list of ingredients may be scary at first but I do not always use all of the vegetables on the list, just the ones I have in the fridge. The usual ingredients are onion, carrots, celery, the rest are interchangeable and include pepper, zucchini or summer squash, broccoli, cauliflower, green beans and or snow peas, frozen spinach and asparagus. If you do not have some thing like asparagus, add little more broccoli, if you do not have cauliflower add a little more carrot and pepper, and so on. You will not mess up the final result. As always there are ricotta cheese, mozzarella, garlic, Italian seasoning and another thing that I discovered that work well here is surprising but Persian mix sabsiash which is made of dehydrated leek, parsley and spinach. These ingredients are already present in the lasagna, so the overall taste is great.

1 chopped onion

1 chopped celery rib

2-3 sliced or shredded carrots

1 red or yellow chopped pepper

1 chopped large zucchini

1 cup broccoli
1 cup cauliflower
1 cup asparagus
1 cup chopped green beans
1 package of  frozen spinach (1 lbs)

3-4 cloves of garlic

1 egg

1 lbs package of ricotta cheese

1 1/2 cup shredded cheese like mozzarella

1 can of spaghetti or Alfredo sauce

1 box of lasagna noodles

1 tbsp of Italian seasoning

1 tbsp of sabziash

1/4 tsp crushed red peppers

salt pepper

The cooking method could be seen on this video or is listed below.

Cook lasagna pasta according to directions.

Saute vegetables, adding them in one at a time and stirring the contents. Add the about 2 chopped garlic and all of the seasonings and let the vegetables cool. In a large bowl combine the ricotta egg, and 1 cup of shredded cheese. Then add cooled cooked vegetables.  Divide the mixture in 2 or 3 parts, that will depend on the number of layers you are planning on adding. in the lasagna pan add some sauce to the bottom and press a garlic clove in the pan, mixing it well with the sauce. Layer the first noodles, then spoon the cheese and vegetable mixture. spoon over some sauce, then add another layer of noodles and repeat the procedure until you are done. Over the last noodles spoon remainder of the sauce and sprinkle with remainder 1/4 cup of the grated cheese. Bake at 350 F for about 30-40 min. Let lasagna rest for about 1- min before cutting it. Believe it or not but it is even better on the next day.