Rossi Pasta Vegetable Lasagna
Ingredients:
1 package of Rossi Pasta Spinach Basil Garlic Lasagna
4 tablespoon butter olive oil
1/2 cup onion, chopped
4 oz fresh mushrooms, thinly sliced
1 cup broccoli florets, steamed or blanched 2 minutes
1/2 cup carrots, diced, steamed or blanched 2 minutes
1 cup zucchini, sliced 1/4 thick, steamed or blanched 1 minute
1/2 cup red bell peppers, diced
2 cups ricotta cheese
1 egg
6 tablespoons parmesan or ramano cheese, grated
8-10 oz sharp or med- sharp cheese, shredded
half & half (1 cup if noodles are parboiled, 3 cups if not)
DIRECTIONS:
1. Sauté onion and mushrooms in butter or oil until mushrooms soften. Steam or blanch vegetables. Drain and rinse under cold water. Drain well.
2. Mix ricotta, eggs, herbs, and salt and pepper to taste. If parboiling, cook noodles according to package directions.
3. To assemble; pour 1/3 cup half & half in bottom of 13x9x2" pan. Top with 3 noodles, ½ ricotta mix, broccoli an carrots, ¼ cheddar, 1 tablespoon parmesan, and mushrooms and onion mix.
4. Top with 3 noodles, pour 2/3 cup half & half over lasagna, cover with foil, and bake at 375* for 30 minutes.
5. Uncover and top with remaining cheeses and bake 10 minutes longer. Let stand 10 minutes before serving.
NOTES AND SUGGESTIONS
DRY NOODLE METHOD: Lightly oil bottom of pan and follow assembly instructions. Pour 2/3 cups half & half over lasagna. Cover with foil and bake at 375* for 30 minutes. Uncover and press top layer with a spatula to allow juices to cover. Top with remaining cheeses and bake 15 minutes. Let stand 10 minutes before serving.
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