Vegetable. Meat or Cheese Lasagna
- 1 Pkg Rossi Pasta Lasagna Noodles (any flavor)
- 2 1/2 cup Rossi Pasta Marinara Sauce
- 1 1/2 cup mozzarella cheese
- Vegetable Mixture:
- 1 each green, red and yellow pepper
- 2 portabella mushrooms
- 1 large onion
- 3 roma tomatoes
- 1 small eggplant
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoon garlic powder
- salt & pepper to taste
- Cheese Mixture:
- 1 1/2 cup Ricotta cheese
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 3/4 cup parmesan cheese
- 2 tablespoon garlic powder
- 3 tablespoon chives
This meal is usually done in 3 major steps.
First, dice all vegetables in the veggie mix and add seasonings. Second, mix all ingredients together for the cheese mix. The third is ctually the building of the lasagna.
You should start by lightly oiling the bottom of the lasagna pan (the best pan size is 9" by 11"). Then place in 1 layer of lasagna noodles. Then layer 1/3 of the cheese mix, 1/3 of the vegetable mix and 1/3 of the sauce. Then repeat each layer. When finished, cover with aluminum foil and bak for 1 hour at 375*, then remove foil and bake for an additional 15 minutes.
The recipe is the same as the vegetable lasagna except that you should substitue 1 pound of chicken and 1 pound of sausage for half of the vegetable mix.
Omit all vegetables from the above recipe and double the cheese mix. Layer cheddar, goronzola or any of your favorite cheese.