Italian Pasta Recipes

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Vegetable Lasagna

Posted by Bradley47 | 7:52 PM |

Ingredients:

  • 12 lasagna noodles
  • 8 asparagus spears, peeled and cut into 1 inch pieces
  • 2 small zucchini, halved lengthwise and sliced
  • 10 baby portabella mushrooms, sliced
  • 1 yellow onion, chopped
  • 3 cloves of garlic, chopped
  • 3 Tbls of extra virgin olive oil
  • 8 oz of low-fat ricotta cheese
  • 1/4 cup of fresh grated parmesan cheese
  • 1/4 tsp of salt
  • 1/2 tsp of fresh ground black pepper
  • 4 oz of shredded part-skim mozzarella cheese
  • 1 large tomato, seeded and chopped

  • Directions:

  • In 6 quarts of salted boiling water cook the lasagna until almost al dente, around 15 minutes.
  • Drain the noodles and set aside.
  • In a large skillet sauté the garlic, asparagus, zucchini, mushrooms and onions in the olive oil until tender.
  • In a medium size bowl mix together the ricotta, parmesan cheese, salt and pepper.
  • Place 3 noodles in the bottom of a 2 quart baking dish, cutting to fit.
  • Top the noodles with a layer of the ricotta cheese mixture
  • Top the ricotta with half of the vegetable mixture and half of the tomato sauce or red pepper sauce, whichever you choose.
  • Sprinkle the top with some of the mozzarella cheese.
  • Add another layer of lasagna and repeat the layering process finishing with a layer of noodles on top.
  • Pre-heat the oven to 375 degrees.
  • Bake the lasagna for 39 minutes.
  • Sprinkle the remaining mozzarella cheese on top and the chopped tomatoes and bake for 8 minutes more.
  • Let stand for 10 minutes before serving.
  • Red Pepper Sauce Ingredients:

  • 5 red peppers, seeded and diced
  • 4 garlic cloves, whole
  • 2 Tbls of extra virgin olive oil
  • 1 small can of tomato paste
  • 2 Tbls of red wine vinegar
  • 1/2 cup of water
  • 1/2 tsp of dried oregano
  • Directions:

  • In a large skillet sauté the garlic and peppers until tender, about 15 minutes.
  • Place the mixture in a blender and blend until almost smooth.
  • Add the tomato paste, water, vinegar and oregano and blend.
  • Pour the mixture back into the skillet and heat through.
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