Ali Cooks: Veggie Lasagna

This dish was a labor of LOVE!  Holy moly, I've been in the kitchen for hours making homemade bread, brownie bites, AND a lasagna.  Delicious lasagna was the final product of the day and made a yummy, vegetarian dinner for me to start off my week and to eat all week for dinner.

Now...if only I could get Brian to take a bite...  ;)

Veggie Lasagna

*Adapted from CollectingMemories.blogspot.com

Ingredients:

10 lasagna no boil noodles
1 cup ricotta cheese
1 1/2 cup gouda cheese, grated
1 1/2 cup mozzarella cheese, grated
2 eggs
6 stalks green onion
1 1/2 cups mushrooms
1 bell pepper
2 small/medium carrots
1 can diced tomatoes
1/3 cup ketchup
1 tsp mustard 
1/4 tsp pepper
1/4 tsp salt
Dried thyme, paprika, & oregano to taste
1 Tbs olive oil
~1/2 cup water

Instructions:

In a bowl, mix together the ricotta cheese, 3/4 of the mozzarella and 3/4 of the gouda cheese (leave some for sprinkling the top).  Add in the lightly beaten eggs and seasonings and set the mixture aside.

Chop the green onion, mushrooms, carrots, and bell pepper.

Heat the oil in a saucepan and saute the carrots for 5 minutes. Add the bell pepper,mustard, salt/pepper, and as much water as needed.  Stew until the carrots become softer but not too soft (the vegetables shouldn't be dry but there also shouldn't be too much liquid)!  Add the ketchup, diced tomatoes, and mushrooms.  Mix everything well.



In a greased baking dish, add a little sauce and place lasagna noodles evenly on top.  Put some cheese mixture on top, spreading it out.  Repeat this 3 or 4 times (it depends on your dish size).  Sprinkle the top with cheese.


Bake in 350 degree preheated oven for an hour.  Let sit for a few minutes, then EAT!