Overnight Vegetarian Lasagna

Ingredients

• 9 lasagna noodles, uncooked
• 3 cups fresh broccoli, lightly steamed
• 3 large carrots, shredded (approx. 2 C)
• 14 1/2 ounces diced tomatoes, drained
• 1 medium red bell pepper, sliced thinly
• 1 medium green bell pepper, sliced thinly
• 15 ounces salad beans or chili beans, rinsed and drained
• 1/4 teaspoon salt
• 15 ounces ricotta cheese
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/4 cup fresh curly-leaf parsley, chopped
• 1 large egg
• 1 garlic clove, finely chopped
• 28 ounces marinara sauce, heated
• 2 cups shredded mozzarella cheese

Directions

1. 1

   Cook and drain noodles as directed on package.

2. 2

   Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.

3. 3

   In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.

4. 4

   In a small sauce pan, saute the garlic, then add the marinara and heat through.

5. 5

   Heat oven to 350 degrees.

6. 6

   Spread a thin layer of the marinara in a 9 x 13 x 2 pan.

7. 7

   Place 3 lasagna noodles over the marinara.

8. 8

   Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).

9. 9

   Spread remaining marinara over the cheese.

10. 10

    Top with 3 more noodles.

11. 11

    Spread half the vegetable/bean mixture over the noodles.

12. 12

    Sprinkle with one cup of the mozzarella cheese.

13. 13

    Top with remaining 3 noodles.

14. 14

    Spread with remaining vegetable mixture.

15. 15

    Sprinkle with remaining mozarella.

16. 16

    Cover with foil and refrigerate for 24 hours.

17. 17

    Bake, uncovered, for 35-40 minutes.

18. 18

    Allow to stand for 10 minutes before cutting and serving.