Thursday, January 21, 2021

Vegetable Lasagna

1 teaspoon olive oil 
3/4 cup sliced mushrooms 
3/4 cup chopped zucchini 
1/2 cup sliced carrot 
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion 
1 (26-ounce) jar tomato basil pasta sauce 
2 tablespoons commercial pesto 
1 (15-ounce) carton part-skim ricotta cheese 
Cooking spray 
6 hot cooked lasagna noodles, cut in half 
3/4 cup shredded part-skim mozzarella cheese

1.  Preheat oven to 375 degrees.
2.  Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
3.  Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture.
4.  Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
5.  Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.

For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions

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