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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. Ingredients:
1/4 cup olive oil |
1 medium sweet red pepper, julienned |
1 medium carrot, shredded |
1 small onion, chopped |
5 plum tomatoes, chopped |
1-1/2 cups sliced fresh mushrooms |
1 small yellow summer squash, cut into 1/4-inch slices |
1 small zucchini, cut into 1/4-inch slices |
3 garlic cloves, minced |
1 can (12 ounces) tomato paste |
1 cup vegetable broth |
2 tablespoons brown sugar |
2 teaspoons dried oregano |
2 teaspoons dried basil |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
6 lasagna noodles |
1 egg, lightly beaten |
1 cup (8 ounces) ricotta cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/3 cup shredded parmesan cheese |
2 teaspoons italian seasoning |
Directions:
1. In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender.
2. Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain.
3. Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in.-square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
4. Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving. Yield: 6 servings.
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