Tangy Vegetarian Lasagna
Ingredients:
1 package Rossi Pasta Spinach Basil Garlic Lasagna
1 jar of Rossi Pasta Classic Marinara or Artichoke Sauce
1/2 cup chopped onion
1 (8) oz. fresh spinach, washed, steamed, drained and chopped
1 (8) oz. mushrooms. sliced
1 cup red bell pepper, chopped
1 cup broccoli florets
2 tablespoons fresh basil
1/2 cup sliced carrots
2 tablespoons fresh parsley, chopped
1 (8) oz. black olives. sliced
1 teaspoon hot red pepper flakes
3 cups ricotta cheese
8 tablespoons fresh parmigiano reggiano cheese, grated
1 teaspoon dried oregano
6 tablespoons half & half
3/4 cup water
salt and pepper
extra-virgin olive oil, for sautéing
DIRECTIONS:
1. Pre heat oven to 375*.
2. Sauté onions and garlic. Set aside. Sauté mushrooms. Drain on a paper towel and set aside. Blanch or steam (for about two minutes) all other vegetables except the banana peppers. Drain and rinse under cold water.
3. Mix ricotta cheese, eggs, and herbs. Add salt and pepper to taste.
4. To assemble: Lightly oil bottom of 13"x 9"x 2" pan. Mix pasta sauce with half & half and pour roughly 1/3 cup of mixture in to the bottom of the lasagna pan, then ½ ricotta mix, 1/3 cup pasta sauce mixture, 1/3 of all the vegetables, ¼ of the mozzarella and parmigiano reggiano cheeses. Repeat each of these ingredients for the second layer, and all but the ricotta (which will have been used completely) for the top layer. Pour ¾ cup water in one corner of the pan. Cover tightly with tin foil and bake for 50 minutes.
5. Uncover and press top layer with a spatula to allow juices to cover. Top with remaining ¼ cheeses and bake uncovered 20 minutes longer. Let stand 15 minutes before serving.
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