*My Style Veggie Lasagna*

This is my favorite time of the year because we first have Thanksgiving, then comes Christmas almost right after!  The holidays are filled with lots of yummy foods at friends and family houses.  One problem I always find myself in is that I can only eat all the sides such as the mashed potatoes, green beans, corn, etc.  Don't get me wrong, I can eat side dishes all day, but why do that when I can easily cook a main dish for myself.  Yes I will share with others if they want some.  This year for Thanksgiving, I have decided to cook a vegetarian lasagna.  With dishes that are very common such as lasagna, I like to find a bunch of different recipes, choose what I like and do not like, then put my own twist to it as to what sounds good!  Sadly I do not have a picture of my lasagna currently, but can post one as soon as I make it this week.  Below is the veggie lasagna that I enjoy and hope you do too!

*Ingredients*

• 1 8oz bag of frozen peas
• 2 large chopped carrots (some may choose to par boil these)
• 1 broccoli chopped 
• 2 boxes of lasagna noodles (I like to eat some as I go;))
• 2 Jars of Rao’s Homemade Tomato Basil Marinara Sauce with Basil (any sauce will do, especially homemade--yum!)

     For the Cheese Filling:

• 2 eggs
• 4 pounds Fresh Ricotta Cheese
• 1 clove of garlic shaved
• 1/2 teaspoon garlic powder
•  1/4 cup Parmesan cheese
• 1 pound of shredded Mozzarella cheese

*Directions*

1. Cook the noodles in a large pot of water until they are al dante
2. While the noodles are cooking, mix all the ingredients for the cheese filling together, minus a some of the Mozzarella cheese because you will need this for the top.
3. Preheat the oven to 400 degrees
4. One your mixture is ready and your noodles and cooked and drained, you will start the layering!
• Spread a little bit of the Rao's sauce in the bottom of your cooking pan which you probably should grease up with product of choice.  
• 2 layers of noodles on top of the sauce (I like to add 2 layers to the bottom because I feel it makes it more sturdy
• Pour and spread your vegetables over this layer.
• Pour another layer of Rao's sauce
• One layer of noodles
• Pour and spread the cheese filling
• One layer of noodles
• Pour sauce over the top
• Sprinkle Mozzarella cheese over the top
5. Put your pan in the over for about 45 minutes to an hour depending on how crisp you like your cheese and noodles.
6. Take the pan out of the oven and let cool for about ten to fifteen minutes then serve or eat up!