Rossi Pasta Vegetable Lasagna
Ingredients:
1 package of Rossi Pasta Classic Lasagna
4 tablespoons butter or 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 carrot, diced, steamed or blanched 2 minutes
1 cup zucchini, sliced ¼" thick, steamed or blanched 1 minute
1/2 cup red bell peppers, diced
2 cups ricotta cheese
1 egg
2 tablespoons fresh parsley or other fresh herbs, minced
1 teaspoon dried basil or 2 tablespoons fresh, minced
6 tablespoons parmesan or romano cheese, grated
8-10 oz. sharp or med-sharp cheddar cheese, shredded
half & half (1 cup if noodles are parboiled, 3 cups if not)
salt and pepper
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 and carrots, ¼ cheddar, 1 tablespoon Parmesan, and mushroom 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 min..
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 2/3 cups half & half over lasagna. Cover with foil and bake at 375* for 30 min. 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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