Lasagna Primavera
I should have warned ya, I'm the worst kind of LJer. I ask for help, then don't respond to those who've helped me. OK not always, but that's the first impression I gave here and I'm sorry. *hangs head*
ANYWAY! For my first *real* post, I'm going to share my favorite lasagna recipe. It's veggielicious!
Lasagna Primavera
1 8 oz package lasagna noodles
3 carrots, cut into 1/4 inch thick slices
1 cup fresh broccoli florets
1 cup 1/4 inch thick slices zucchini
1 cup 1/4 inch thick slices yellow crookneck squash
2 10 oz packages frozen spinach, thawed
1 8 oz container ricotta cheese
1 26 oz jar marinara sauce with mushrooms (I use Newman's Own but you can use any brand, any flavor, or your own fresh, of course)
12 oz mozzarella cheese, shredded
1/2 c grated Parmesan cheese
1. Bring 3 quarts water to a boil in a 6 qt sauce pot over high heat. Add lasagna noodles and cook 5 minutes. Add carrots; cook 2 more minutes. Add broccoli, zucchini, and crookneck squash and cook the final 2 minutes or until pasta is tender. Drain well.
2. Squeeze the liquid out of the spinach. Mix spinach with ricotta cheese.
3. Preheat oven to 400 degrees F. IN 13X9 inch baking dish, spread one-third of the sauce. Arrange half of noodles on sauce. Put half of each of the vegetables, spinach mixture, and mozzarella cheese on the noodles. Pour half of the remaining sauce over these layers. Repeat layering and top with remaining sauce. Sprinkle with Parmesan cheese.
4. Place on a large baking sheet that has been lined with foil. Bake lasagna, uncovered, about 30 minutes, or until hot in the center. Let stand 10 minutes before serving. (Lasagna may be assembled up to 2 days before baking and refrigerated, covered, until one hour before baking. If cold, bake for one hour at 340 degrees F.)
Serve with Italian bread or rolls and a crisp salad, and don't forget the full-bodied red wine!
Makes 8 (large) servings. Each serving: ~400 calories, 17g fat, 53mg cholesterol, 840mg sodium.
ANYWAY! For my first *real* post, I'm going to share my favorite lasagna recipe. It's veggielicious!
Lasagna Primavera
1 8 oz package lasagna noodles
3 carrots, cut into 1/4 inch thick slices
1 cup fresh broccoli florets
1 cup 1/4 inch thick slices zucchini
1 cup 1/4 inch thick slices yellow crookneck squash
2 10 oz packages frozen spinach, thawed
1 8 oz container ricotta cheese
1 26 oz jar marinara sauce with mushrooms (I use Newman's Own but you can use any brand, any flavor, or your own fresh, of course)
12 oz mozzarella cheese, shredded
1/2 c grated Parmesan cheese
1. Bring 3 quarts water to a boil in a 6 qt sauce pot over high heat. Add lasagna noodles and cook 5 minutes. Add carrots; cook 2 more minutes. Add broccoli, zucchini, and crookneck squash and cook the final 2 minutes or until pasta is tender. Drain well.
2. Squeeze the liquid out of the spinach. Mix spinach with ricotta cheese.
3. Preheat oven to 400 degrees F. IN 13X9 inch baking dish, spread one-third of the sauce. Arrange half of noodles on sauce. Put half of each of the vegetables, spinach mixture, and mozzarella cheese on the noodles. Pour half of the remaining sauce over these layers. Repeat layering and top with remaining sauce. Sprinkle with Parmesan cheese.
4. Place on a large baking sheet that has been lined with foil. Bake lasagna, uncovered, about 30 minutes, or until hot in the center. Let stand 10 minutes before serving. (Lasagna may be assembled up to 2 days before baking and refrigerated, covered, until one hour before baking. If cold, bake for one hour at 340 degrees F.)
Serve with Italian bread or rolls and a crisp salad, and don't forget the full-bodied red wine!
Makes 8 (large) servings. Each serving: ~400 calories, 17g fat, 53mg cholesterol, 840mg sodium.