Overnight Vegetarian Lasagna - cooking recipe

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 15 ounces 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

Preparation

Cook and drain noodles as directed on package.
Mix broccoli, carrots, tomatoes, bell peppers, salt, and beans. Set aside.
In a separate bowl, mix ricotta, Parmigiano cheese, parsley, and egg. Set aside.
In a small sauce pan, saute the garlic, then add the marinara and heat through.
Heat oven to 350 degrees.
Spread a thin layer of the marinara in a 9 x 13 x 2 pan.
Place 3 lasagna noodles over the marinara.
Carefully spread half the cheese mixture over the noodles (I use my fingers to press it into place).
Spread remaining marinara over the cheese.
Top with 3 more noodles.
Spread half the vegetable/bean mixture over the noodles.
Sprinkle with one cup of the mozzarella cheese.
Top with remaining 3 noodles.
Spread with remaining vegetable mixture.
Sprinkle with remaining mozarella.
Cover with foil and refrigerate for 24 hours.
Bake, uncovered, for 35-40 minutes.
Allow to stand for 10 minutes before cutting and serving.