Veggie Lasagna Recipe

Who loves a good piece of lasagna??? Or should I say who doesn’t? Don’t be scared or intimidated by the long recipe- I will admit, when I see a recipe that is more than 4 or 5 ingredients I usually skip right over it. But this one is worth looking at because it seriously is so easy since you rehydrate all the veggies in the same bowl. Your family will love you if you make this for them!

Ingredients:

1 cup Honeyville Freeze Dried Mushrooms

1/4 cup Honeyville Freeze Dried Onions

2 cups Honeyville Freeze Dried Bell Peppers

1 cup Honeyville Freeze Dried Broccoli

1/4 cup Honeyville Dehydrated Carrots

4 Garlic Cloves

2 cups Honeyville Freeze Dried Zucchini

Olive Oil

Salt and Pepper

Dried Basil

Dried Oregano

Lasagna Noodles (oven ready)

Jar of Marinara

2 cups Honeyville Freeze Dried Mozzarella Cheese

Parmesan Cheese

Ricotta Mixture:

1 16 oz. container of Ricotta Cheese

4 Tbsp. Honeyville Freeze Dried Mozzarella Cheese

4 Tbsp. Parmesan Cheese

1 Garlic Clove

2 Tbsp Honeyville Powdered Egg+4 Tbsp Water

Salt and Pepper

Dried Basil

Dash of Nutmeg

Directions:

Preheat the oven to 400 degrees. Rehydrate all veggies and cheese. I rehydated all my vegetables in the same bowl and the cheese separately Drain vegetables Line a baking sheet with tin foil and spread with olive oil. Spread vegetables on foil and drizzle a little bit of olive oil on top, season with salt/pepper, basil and oregano to taste. Bake for 20 minutes.

Make ricotta mixture by mixing all ingredients together thoroughly.

Preheat oven to 350 degrees. Coat a 9×13 baking dish with olive oil. Pour a little marinara sauce on the bottom of the dish, then layer noodles to cover bottom of the pan, add half of the ricotta mixture and spread evenly over the noodles. Then add half of the veggie mixture, cover with lasagna noodles, more sauce, spread the rest of the ricotta cheese and veggie mixture. Cover with lasagna noodles, more sauce then sprinkle top with remaining cheese, parmesan and dried basil. Bake covered for 45-60 minutes, then uncovered for 15 minutes or until the cheese is melted and golden brown.

*Make sure that you rehydrate the vegetables all the way so it doesn’t use the moisture in your lasagna and make it dry.