For a quick, easy vegetarian lasagna, gather a 28-ounce jar of pasta sauce, 8 ounces of lasagna noodles, 15 ounces of part-skim ricotta cheese, 3 cups lightly steamed vegetables and 8 ounces of part-skim mozzarella cheese, pre-grated. Layer all items in baking dish and bake.
To make this dish even quicker, consider buying non-boil lasagna pasta that does not require stove-top cooking. If unavailable, cook pasta in salted water for the minimum time specified on the package, then shock with cold water to stop the cooking process. For the vegetables, broccoli, mushrooms and zucchini work particularly well. Remember to steam only lightly, otherwise the vegetables end up overcooked and mushy. For a vegan option, omit mozzarella and substitute tofu for ricotta. Otherwise, mix ricotta in a bowl with a touch of water. To bind tighter, add one egg.
Place a layer of sauce on the bottom of the baking dish first. This prevents the other elements from sticking. Add a layer of noodles followed by a layer of cheese mix, another layer of sauce and veggies. Portion the layers so that each uses about a third of each individual component, then finish the entire casserole by sprinkling the mozzarella cheese on top. Cover with aluminum foil and bake at 350 degrees Fahrenheit for approximately 35 to 40 minutes. Once time has elapsed, remove covering and allow the cheese to brown for about 5 minutes. This recipe serves between six to eight people.