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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Stroll the farmerâs market and youâll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite. Ingredients:
2 medium zucchini, sliced diagonally 1/4-in. thick |
2 cups fresh broccoli florets |
2 large carrots, julienned |
2 medium sweet red peppers, julienned |
1/4 cup olive oil |
2 garlic cloves, minced |
3/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon pepper |
sauce: |
2 cups finely chopped baby portobello mushrooms |
1 large onion, finely chopped |
2 garlic cloves, minced |
2 tablespoons olive oil |
2 cans (28 ounces each) crushed tomatoes |
3 teaspoons italian seasoning |
3/4 teaspoon salt |
3/4 teaspoon pepper |
filling: |
1-1/4 cups ricotta cheese |
1 package (8 ounces) cream cheese, softened |
3/4 cup grated parmesan cheese |
1 egg, lightly beaten |
2 teaspoons dried basil |
assembly: |
12 no-cook lasagna noodles |
3 cups (12 ounces) shredded italian cheese blend |
Directions:
1. Preheat oven to 425°. Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans. Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 350°.
2. Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.
4. Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes before cutting. Yield: 12 servings.
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