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Garden Lasagna
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1 Tbsp 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 oz mushrooms, sliced
1 tsp dried basil or 1/4 cup fresh basil, chopped
1 tsp dried oregano or 1/4 cup chopped fresh oregano
1 tsp dried parsley or 1/4 cup chopped fresh parsley
1 (10 oz) pkg frozen chopped spinach, thawed
1 ( 15 oz) pkg ricotta cheese
1-1/4 cup mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
1 (28 oz) jar pasta sauce
1-1/2 cups water
16 oz Dakota Growers lasagna
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Method
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 vegetable are tender.
In a medium bowl, blend together ricotta with 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese.
In a medium bowl, mix together pasta sauce and water.
Assemble lasagna in a 9 x 13 x 2 - inch 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 degrees 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.
Recipe Courtesy of The Dakota Growers Pasta Company.
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