About this Recipe This kosher lasagna is vegetarian with lots of cheesy goodness everyone will love.

Servings: 12 Preparation: 10 minutes Cook time: 60 minutes

Lasagna

Ingredients: 30 ounces ricotta cheese 2 cups shredded mozzarella cheese 2 eggs 1 teaspoon garlic powder 1 teaspoon Italian seasoning 1 teaspoon parsley flakes ½ teaspoon salt ½ teaspoon black pepper 22 - 24 ounces pasta sauce ½ cup water 9 no boil lasagna noodles ¼ cup grated Parmesan cheese ¼ onion (optional) 2 carrots (or any veggies on hand, optional) ½ pepper (optional)

Directions: 1. Preheat oven to 350°F. 2. (Optional step: saute the onion in the oil until translucent. Add the carrots and peppers and cook down until wilted. Season with salt as you go along, adding a sprinkle with each add-in). 3. Mix ricotta cheese, 1 ½ cups of mozzarella, eggs, garlic powder, Italian seasoning, parsley, salt, and pepper in a large bowl. Blend well. 4. Pour sauce into another bowl. Pour water into sauce. Add veggies. Mix well. 5. Spread about a little more than a cup of sauce on the bottom of baking dish. Top with 3 of the lasagna noodles. Spread ½ of the cheese mixture over noodles. Repeat sauce, noodles, and cheese layer once. Top with remaining noodles and sauce, make sure noodles are covered with sauce. 6. Sprinkle with remaining ½ cup of mozzarella and Parmesan. Cover with foil. 7. Bake 45 minutes. Remove foil. Bake 15 minutes longer. Let it cool for about 20 minutes before cutting.