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here’s a vegetable lasagna recipe with no tomato sauce that i cobbled together from a couple of recipes. feel free to throw in zucchini, squash, whatever. it’s all drowned in cheese anyway!

15 oz. ricotta cheese
05 oz. parmesan cheese/romano cheese/both
1/2 cup heavy cream
1 egg
1/2 tbsp oregano
1/4 tbsp rosemary
1/4 tbsp basil
1/2 tbsp parsley flakes
3-4 cloves garlic, minced
12 lasagna noodles
10 oz. fresh spinach chopped
08 oz. mushrooms, sliced
1 bunch of broccoli, sliced into florets
2 cups of mozzarella cheese

1. cook lasagna. afterwards, lay flat on foil or wax paper.
2. preheat oven to 350.
3. combine cheeses (except for mozzarella), cream, herbs & 1 beaten egg in large bowl.
4. combine vegetables
5. in greased or foil-lined baking pan, lay three lasagna noodles across.
6. spread cheese mixture over noodles.
7. toss vegetable mix over cheese.
8. cover vegetable mix with mozzarella.
9. repeat for three layers.
10. cover dish with foil and bake at 350 degrees for 45 minutes.

this does take a nice bit of prep work so give yourself a good 30 minutes for rinsing, chopping, etc. i know, this picture is pretty terrible. what can i say, we’re out of 3 way bulbs and i’m working by 45 watt light.