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Harvest Lasagna
A celebration of
garden flavors, this lasagna layers carrots,
broccoli, bell pepper and onion to traditional
ingredients for an explosion of fresh taste. Great
way to get the kids to eat their veggies.
INGREDIENTS:
2 (12 ounce) packages
lasagna noodles
2 pounds ricotta cheese
4 eggs
1 cup grated Parmesan cheese
1/3 cup chopped fresh parsley
1 tablespoon fresh basil (or 1 teaspoonsdried
basil)
ground black pepper to taste
1/2 cup olive oil
1 1/2 cups chopped onion
1 cup sliced carrots
1 1/4 cups chopped green bell pepper
1 pound fresh broccoli, chopped and cooked to
tender crisp OR 16 ounce package chopped frozen
broccoli, thawed and well drained
3 cups chunky-style spaghetti sauce
2 cups shredded mozzarella cheese, divided
DIRECTIONS:
1. Bring a large pot
of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain
and set aside.
2. In a large bowl, combine ricotta cheese, eggs,
Parmesan cheese, parsley, basil and ground black
pepper. Stir to blend; set aside.
3. Heat oil in a large saucepan over high heat.
Saute onions for about 5 minutes, stirring
occasionally; add carrot slices and saute about 2
minutes, then stir in green bell pepper and
broccoli. Stir all together, reduce heat to medium
and cook until tender, about 5 minutes. Scrape
veggies into ricotta mix and mix well.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Ladle 1 cup of spaghetti sauce into a 9x13 inch
baking dish and spread evenly over the bottom. Place
2 strips of lasagna lengthwise in the dish, then
spread about 4 cups of the filling over the pasta.
Sprinkle 1 cup of the mozzarella cheese over the
filling; repeat layers.
6. Bake at 350 degrees F (175 degrees C) for 1 hour;
let stand about 15 to 20 minutes, to firm up, before
serving.
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