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Vegetable Lasagna - 4, 5 or 6Qt. Roaster

1/4 cup water
6 lasagna noodles, uncooked
15oz Ricotta Cheese
2 eggs
1/2 cup grated Parmesan Cheese
15½ oz jar spaghetti sauce
10oz pkg. frozen spinach, chopped, thawed and drained
1 large onion, chopped
2 medium zucchini, shredded
2 medium carrots, shredded
2 large tomatoes, peeled, seeded, coarsely chopped
1½ cups (6oz.) shredded Mozzarella Cheese

Remove cookwell from Nesco® Roaster Oven.
Lightly wipe cookwell with cooking oil. Pour water into cookwell. Lay 3 noodles lengthwise in cookwell.

Combine Ricotta Cheese, eggs and Parmesan Cheese; stir until blended.

Spoon half the mixture over noodles. Spoon half the spaghetti sauce over cheese mixture. Layer half the spinach, onions, zucchini, carrots, tomatoes and Mozzarella. Repeat second layer beginning with remaining noodles.

Cover; refrigerate 6 to 12 hours.

Preheat covered roaster to 375º F.

Set cookwell in preheated heatwell. Cover; cook 60 to 70 minutes or until cooked through. If edges brown or lasagna starts to dry, add 1/4 cup hot water.

Serves 4 to 6

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