Vegetable Lasagna from Pioneer Woman
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
10 ounces, weight Lasagna Noodles2 Tablespoons Olive Oil1 whole Medium Onion4 cloves Garlic1 whole Red Bell Pepper, Diced1 head of broccoli4 whole Squash (yellow Or Zucchini), Diced1 can (28 Ounce) Whole Tomatoes1/2 cup White Wine1/4 cup Fresh Parsley, Chopped (more To Taste)1/2 teaspoon Kosher Salt (more To Taste)Freshly Ground Black Pepper1/2 Teaspoon Red Pepper Flakes30 ounces, weight Ricotta Cheese2 whole Eggs1/2 cup Grated Parmesan1/4 teaspoon Kosher SaltFreshly Ground Black Pepper1 pound Thinly Sliced Mozarella CheeseExtra Parmesan Cheese, For Sprinkling
Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.
Serving Size: makes 1 large lasagna pan - 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MARYLENAFAMA.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.
Serving Size: makes 1 large lasagna pan - 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user MARYLENAFAMA.
Nutritional Info Amount Per Serving
- Calories: 294.5
- Total Fat: 13.4 g
- Cholesterol: 92.4 mg
- Sodium: 545.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 3.3 g
- Protein: 21.6 g
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