Garden Lasagna


Garden Lasagna



1 tablespoon olive oil

1 medium yellow onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 eggplant, cubed and lightly salted

2 small yellow squash, cubed

8 ounces sliced mushrooms

1 teaspoon dried basil or 1/4 cup fresh basil, chopped

1 teaspoon dried oregano or 1/4 cup chopped fresh oregano

1 teaspoon dried parsley or 1/4 cup chopped fresh parsley

1 (10 ounces) package frozen chopped spinach, thawed

1 (15 ounces) package ricotta cheese

1 1/4 cup mozzarella cheese, divided

1/2 cup Parmesan cheese, divided

1 (28 ounces) jar pasta sauce

1 1/2 cups water

16 ounces Dakota Growers lasagna


  Directions Heat oil in a Dutch oven over medium-high heat. Saute onion, bell pepper and garlic for 3 minutes. Add the eggplant, yellow squash mushrooms, herbs and spinach and cook for 5 minutes or until vegetables are tender. In a medium bowl, blend together ricotta with 3/4 cup mozzarella cheese and 1/4 cup Parmasan cheese. In a medium bowl, mix together pasta sauce and water. Assemble lasagna in a 9x13x2 baking dish. Spread 1 cup of the pasta sauce in the pan. Layer uncooked lasagna noodles, then 1 cup of the sauce. Spread half of the cheese mixture over the noodles. Top with half of the vegetable mixture, pressing them down into the cheese. Add another layer of lasagna noodles pressing them into the vegetables. Repeat layers, topping noodles with 1 cup sauce, remaining cheese mixture, lasagna noodles, remaining sauce, and remaining vegetables. Cover and bake at 350·F for 40 minutes. Uncover lasagna and sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Bake uncovered for 30 minutes more. Let stand for 5 minutes before cutting and serving. Servings 12