2 cups parmesan cheese, grated
2 cups ricotta
1 tablespoon of garlic powder
1 medium onion, chopped
½ cup green pepper, chopped
1 ½ cup raw carrots, sliced
1 packaged frozen broccoli, thawed
1/2 to 1 pack of lasagna noodles (Prep the noodles, as needed)
8 ounces grated mozzarella cheese (more is optional)
1 tablespoon of Adobo (optional)
*** I added a layer of tomomato sauce at the botton of the pan, and also a layer on the last layer (i.e. noodles, tomoatoo sauce, and mozzarella cheese)***
Start combining white sauce in a bowl. First, take the butter, and melt it in a large saucepan. Sauté the onions and peppers in some olive oil. Next add in the carrots and broccoli. Sauté until the veggies become soft, and then remove from the heat.
Stacking the Lasagna
Start by preheating the oven to 350. Then put a little tomato sauce on the bottom of the pan, and cover it with a layer of noodles. Spread the veggie mixture, more white sauce and a layer of mozzarella cheese. Repeat until you get to the top layer of the lasagna. Then spread the last layer of sauce, and load up with the rest of the mozzarella cheese. Sprinkle grated parmesan over it. Finally, cover the lasagna with aluminum foil, and bake for about 30 minutes.
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