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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is from a GLAD magazine ad. The hubby doesn't like meatless dishes, but I'm gonna try and sneak this one by. Ingredients:
3 teaspoons olive oil |
2 medium yellow squash, cut lengthwise into 1/4-inch-thick slices |
1 onion, chopped |
1 oranges or 1 red bell pepper, diced |
1 large garlic clove, crushed |
1 (10 ounce) bag prewashed spinach |
1 (15 1/2 ounce) jar marinara sauce |
1 (15 1/2 ounce) container ricotta cheese |
3/4 teaspoon coarse salt |
1/4 cup fresh basil, chopped |
12 oven-ready lasagna noodles |
1/2 lb fresh mozzarella cheese, coarsely chopped |
Directions:
1. .Heat 2 tsp oil in large nonstick skillet over med-high heat.
2. Add squash in batches and cook 1 to 2 minutes per side until just tender; transfer to plate.
3. Heat remaining 1 tsp oil in same skillet.
4. Add onions, bell pepper, 1/4 tsp salt, and garlic; cook until softened, 3 to 5 minutes.
5. Add spinach in batches and cook, stirring just until wilted, about 3 minutes. Transfer to plate.
6. Combine ricotta, basil and remaining 1/2 tsp salt in a bowl.
7. Heat oven to 375.
8. Spoon half of the sauce on bottom of 9 x 13-inch baking dish.
9. Layer sauce with 3 noodles; one third of ricotta mixture and squash.
10. Layer twice more with 3 noodles, ricotta mixture and spinach mixture.
11. Top with remaining noodles, sauce and mozzarella.
12. Cover with foil and bake until sauce is bubbly and noodles are tender, about 50 minutes.
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