Zesty Vegetable Lasagna

Name: Zesty Vegetable Lasagna
Prep time: 40 min
Total time: 2 h 10 min
Yield: 15 serving(s)
Ingredients: 2 1/2 c. ricotta cheese; 1 c. pecorino romano cheese, grated; 3 garlic cloves, finely chopped; 1 tbsp. dried oregano; 1 tbsp. dried basil; 1 large egg; 1 tsp. each salt, pepper, crushed red pepper; 2 tbsp. extra-virgin olive oil; 1 lb. Cremini mushrooms, roughly chopped; 1 large onion, peeled and sliced 1/4-inch thick; 2 each red and yellow bell peppers, seeded and sliced into 1/4-inch thick strips; 12 oz. fresh baby spinach; 4 1/2 c. marinara sauce; 1 lb. no-boil lasagna noodles, such as Barilla; 1 1/2 lb. fresh mozzarella cheese, sliced 1/4-inch thick

By Cheryl SlocumPublished: Jan 2, 2006

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Thayer Allyson Gowdy

Yields:

15 serving(s)

Prep Time:

40 mins

Total Time:

2 hrs 10 mins

Cal/Serv:

454

Make this delicious, comforting dish and serve for a weeknight dinner or freeze for a future gathering. To save time, make penne with vegetables. Toss 1/2 cup of the ricotta with 1 pound of cooked penne. Stir in the sautéed vegetables and serve with grated Pecorino Romano cheese.

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Ingredients

2 1/2 cups ricotta cheese
1 cup pecorino romano cheese, grated
3 garlic cloves, finely chopped
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 large egg
1 tsp. each salt, pepper, crushed red pepper
2 Tbsp. extra-virgin olive oil
1 lb. Cremini mushrooms, roughly chopped
1 large onion, peeled and sliced 1/4-inch thick
2 each red and yellow bell peppers, seeded and sliced into 1/4-inch thick strips
12 oz. fresh baby spinach
4 1/2 cups marinara sauce
1 lb. no-boil lasagna noodles, such as Barilla
1 1/2 lb. fresh mozzarella cheese, sliced 1/4-inch thick

Directions

1. Step 1Make the fillings: Combine the ricotta and Pecorino Romano cheeses, garlic, herbs, and egg with 1/2 teaspoon each of salt and pepper and the crushed red pepper in a bowl and set aside. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms and cook until golden, about 3 minutes. Add the remaining tablespoon of oil, onions, and peppers and cook until slightly softened, about 4 more minutes. Add the spinach and remaining 1/2 teaspoon each of salt and pepper. Toss and cook until spinach is wilted and tender, about 2 minutes. Set aside.
2. Step 2Assemble the lasagna: Heat oven to 350°F. Pour 1 1/2 cups sauce into a deep-dish lasagna pan. Layer 5 lasagna noodles over the sauce. Top with half of the cooked vegetables and a third of the mozzarella. Layer with 5 more noodles and spread half the ricotta mixture over the noodles. Top with 1 cup of sauce and add another layer of noodles. Add the remaining vegetables, another third of the mozzarella, and a layer of noodles. Spread on the remaining ricotta mixture, 1 cup of sauce, and the last layer of noodles. Add the remaining sauce and mozzarella. Cover with foil and bake until bubbly, about 1 hour, 20 minutes. Let the lasagna cool slightly before serving.

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