One-Dish Wonders: 150 Fresh Takes on the Classic Casserole by The Editors of Southern Living magazine

Author:The Editors of Southern Living magazine
Language: eng
Format: epub
Tags: COOKING / Courses & Dishes / Casseroles
Publisher: THEI
Published: 2015-09-28T16:00:00+00:00

Fresh Vegetable Lasagna

Fresh Vegetable Lasagna

Veggie lasagna is ideal for utilizing everything from zucchini and mushrooms to red and yellow bell peppers.

HANDS-ON: 30 MIN. ✦ TOTAL: 3 HR., 14 MIN., INCLUDING SAUCE

4 medium zucchini, halved lengthwise and thinly sliced

1 (8-oz.) package sliced fresh mushrooms

2 garlic cloves, minced

Vegetable cooking spray

1 medium-size red bell pepper, chopped

1 medium-size yellow bell pepper, chopped

1 yellow onion, chopped

1/2 tsp. table salt

11/2 cups ricotta cheese

1 large egg

2 cups (8 oz.) shredded part-skim mozzarella cheese, divided

1/2 cup freshly grated Parmesan cheese, divided

5 cups Basic Marinara

1 (8-oz.) package no-boil lasagna noodles

Garnish: fresh basil leaves

1.Preheat oven to 450°. Place zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray. Bake for 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

2.Stir together ricotta, egg, 11/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.

3.Spread 1 cup Basic Marinara in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

4.Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes. (Serves 8)

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