Thursday, May 10, 2012

Vegetable Lasagna

From: Deena E.
Sent: May 10, 2012
To: undisclosed recipients
Subject: Fw: Vegetable Lasagna

Vegetable Lasagna

Vegetable Lasagna

Ingredients | Cheese Mixture:
1 pound rice lasagna noodles
2 cups kale, chopped
3 cups shredded mozzarella
1 medium carrot, julienned
1 medium onion, finely chopped
10 asparagus spears, cut into ¼-inch pieces
1 medium red bell pepper, chopped
½ cup freshly grated Parmesan cheese
Pump or spray olive oil
1 cup low-fat ricotta cheese
1 cup plain yogurt
1Ž2 cup parsley
Red pepper flakes
Salt and pepper to taste

Preheat oven to 400°. Spray bottom of baking dish with olive oil. Bring pot of lightly salted water to a boil. Cook pasta; remove from water and drain. Lay flat the sheets of pasta in layers of plastic wrap or waxed paper until ready to prepare lasagna. Combine ricotta cheese, yogurt, parsley, red pepper flakes, salt and pepper in large mixing bowl. Set aside. Build lasagna from bottom to top in baking dish, beginning with pasta, kale, ricotta mixture, 1 cup mozzarella cheese, and pasta. Next, add asparagus, red pepper, ricotta cheese mixture, 1 cup mozzarella and pasta. Sprinkle top w/ Parmesan cheese. Bake 1 hour. Let stand 5-10 minutes. Serves 8.

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