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Vegetable Lasagna




Source of Recipe


fbnr






List of Ingredients



• Tomato-Basil Sauce (recipe follows)
  
• 2 tablespoons olive oil
  
• 4 medium carrots, thinly sliced
  
• 3 medium zucchini, thinly sliced
  
• 6 ounces spinach leaves, washed, stemmed and torn in bite-size pieces
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 egg
  
• 3 cups ricotta cheese
  
• 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
  
• 12 uncooked lasagna noodles
  
• 1-1/2 cups (6 ounces) shredded mozzarella cheese
  
• 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
  
• 1/2 cup water
  
• Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs for garnish
  






Instructions



1. Prepare Tomato-Basil Sauce.
   
2. Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.
   
3. Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
   
4. Spread 1 cup Tomato-Basil Sauce in bottom of 13×9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.
   
5. Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheeses. Sprinkle with remaining 2 tablespoons Parmesan cheese.
   
6. Carefully pour water around sides of pan. Cover pan tightly with foil.
   
7. Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.
   






Final Comments


Makes 8 servings

Tomato-Basil Sauce
Makes 4 cups

2 cans (28 ounces each) plum tomatoes; 1 teaspoon olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tablespoon sugar; 1 tablespoon dried basil leaves; 1/4 teaspoon salt; 1/4 teaspoon black pepper

1. Drain tomatoes, reserving 1/2 cup juice. Seed and chop tomatoes.
2. Heat oil in large skillet over medium heat until hot. Add onion and garlic; cook and stir 5 minutes or until tender. Stir in tomatoes, reserved juice, sugar, basil, salt and pepper.
3. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 25 to 30 minutes or until most of juices have evaporated.