Zesty Vegetable Lasagna
Yields: 15 servings
Prep Time: 40 minutes
Total Time: 2 hours 10 minutes
2 1/2 cups ricotta cheese
1 cup grated Pecorino Romano cheese
3 cloves garlic, finely chopped
1 tablespoon each dried oregano and dried basil
1 large egg
1 teaspoon each salt, pepper, and crushed red pepper
2 tablespoons extra-virgin olive oil
1 pound Cremini mushrooms, roughly chopped
1 large onion, peeled and sliced 1/4-inch thick
2 each red and yellow bell peppers, seeded and sliced into 1/4-inch-thick
strips
12 ounces fresh baby spinach
4 1/2 cups marinara sauce
1 pound no-boil lasagna noodles, such as Barilla
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
1. Make the fillings: Combine the ricotta and Pecorino Romano cheeses,
garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper, and the
crushed
red pepper, in a bowl and set aside. Heat 1 tablespoon oil in a large
skillet over medium-high heat. Add the mushrooms and cook until golden --
about 3
minutes. Add the remaining tablespoon of oil, onions, and peppers and cook
until slightly softened -- about 4 more minutes. Add the spinach and
remaining
1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted
and tender -- about 2 minutes. Set aside.
2. Assemble the lasagna: Heat oven to 350° F. Pour 1 1/2 cups sauce into a
deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half
of the cooked vegetables and a third of the mozzarella. Layer with 5 more
noodles and spread half the ricotta mixture over the noodles. Top with 1 cup
of sauce and add another layer of noodles. Add the remaining vegetables,
another third of the mozzarella, and a layer of noodles. Spread on the
remaining
ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the
remaining sauce and mozzarella. Cover with foil and bake until bubbly --
about
1 hour, 20 minutes. Let the lasagna cool slightly before serving.
Based on individual serving.
Calories: 454
Total Fat: 20.2 g
Cholesterol: 67 mg
Sodium: 853 mg
Carbohydrates: 41.8 g
Fiber: 4.2 g
Protein: 22.6 g
Timesaver: Make penne with vegetables: Toss 1/2 cup of the ricotta with 1
pound of cooked penne. Stir in the sautéed vegetables and serve with grated
Pecorino Romano cheese.
*****
Sugar Says:
People are like stained glass windows: They sparkle and shine when the sun
is out,
But when the darkness sets in, their true beauty is revealed only if there
is a light shining from within.
----- Original Message -----
From: "Sherri Crum" <[email protected]>
To: <[email protected]>
Sent: Tuesday, December 30, 2008 11:44 AM
Subject: [RecipesAndMore] Recipe Request
>
> Hi Folks,
>
> I recently had some vegetable lasagna which was very good. Does
> anyone have a recipe?
>
> I know I can look on the archives--but with all the different
> spellings and variations I thought I would pose the question to the
> group first.
>
> Thanks, so very much, for any assistance.
>
> Sherri
>
> >
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