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Sunday, February 11, 2018

Breitenbush Hot Springs Vegetable Lasagna


This lasagna is full of vegetables and is topped with a tomato sauce full of vegetables and flavor.
The ingredient list may seem long, but the result is worth it.

Sauce:
1 28 oz. can diced tomatoes
1 c. jarred red peppers
1 6oz. can tomato paste
2 t. sugar of agave
1 T. olive oil
1/4 onion, diced
2 cloves garlic, minced
1/3 c. red wine
1 1/2 t.basil
1 t. Italian seasoning
1/2 t. fennel

Cheese Filling:
16 oz. ricotta
2 eggs
1/4 c. Parmesan cheese

pesto

1 box no cook lasagna noodles
1# mushrooms. sliced
2 zucchini, sliced
1 c. spinach
2 T. capers
1 c. mozzarella cheese, shredded

In a large saucepan heat 1 T. olive oil.  Add onion, garlic, and red peppers.  Saute for 5 minutes.  Mix in remaining sauce ingredients.  Simmer 10-15 minuts.

Mix all filling ingredients together well.

Place 1 c. of the sauce in the bottom of a 13 x 9 pan that has been sprayed with cooking spray.  Place 4 noodles on top of the sauce.  Cover the noodles with half of the filling mixture.  Top with 1/2 mushrooms and 1/2 zucchini. Top with 1/2 spinach and then the pesto. Top with another layer of noodles.  Cover with remaining filling mixture. Top with remaining mushrooms and spinach.  Put on one final layer of noodles and top with all the sauce.  Sprinkle with capers.  Cover with foil.  BAke at 350 for one hour.  Uncover and sprinkle with mozzarella cheese.  Bake an additional 10-15 minutes.  Cool 30 minutes before serving.

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