 |
Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 12 |
|
Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. âSusanne Ebersol, Bird-in-Hand, Pennsylvania Ingredients:
1 large onion, chopped |
1 tablespoon olive oil |
6 garlic cloves, minced |
1 can (28 ounces) tomato puree |
1 can (8 ounces) tomato sauce |
3 tablespoons minced fresh basil |
3 tablespoons minced fresh oregano |
1 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
roasted vegetables: |
4 cups sliced zucchini |
3 cups sliced fresh mushrooms |
2 medium green peppers, cut into 1-inch pieces |
1 medium onion, cut into 1-inch pieces |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 lasagna noodles, cooked, rinsed and drained |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1 cup (4 ounces) shredded parmesan cheese |
Directions:
1. In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
2. Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown.
3. Spread 1/2 cup of the sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers.
4. Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving. Yield: 12 servings.
|
|