Meat Lover's Vegetarian Lasagna

Total Time: 2 hrs 40 mins Preparation Time: 1 hr Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 12 lasagna noodles, cooked according to package directions
• 1 (28 ounce) can tomato sauce
• 1 (28 ounce) can diced tomatoes
• 4 carrots, peeled and sliced
• 1/2 lb mushroom, sliced
• 1 small head of broccoli, broken into florets
• 4 ounces marinated artichoke hearts, sliced
• 1 lb part-skim ricotta cheese
• 1 lb part-skim mozzarella cheese, shredded
• 2 tablespoons parmesan cheese, finely shredded
• 2 tablespoons dried parsley
• 1 teaspoon rosemary, crushed
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/8 teaspoon red pepper flakes
• 6 garlic cloves
• 1 tablespoon olive oil

Recipe

• 1 combine diced tomatoes and tomato sauce in medium saucepan. cook over low heat, simmering, until reduced to half of its original volume.
• 2 saute garlic in olive oil until golden.
• 3 combine ricotta with herbs and spices in a bowl. when garlic is warm (but not hot), combine with ricotta.
• 4 combine broccoli, mushrooms, carrots, and artichokes in a bowl.
• 5 in a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. next, place 4 of the noodles, overlapping slightly. then place 1/3 of the ricotta, spreading thinly. cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
• 6 repeat with two more layers, finally topping with the parmesan.
• 7 place pan on cookie sheet (this is to catch eventual spills and drips - i told you it was messy) and cover with foil. refrigerate for at least an hour to give the flavors a chance to blend.
• 8 preheat oven to 350.
• 9 cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.