Garden Veggie Lasagna Recipe
"Stroll the farmers market and you'll find veggies and cheeses you might not know what to do with. Why not pull them together in one harmonious bunch and make this go-to lasagna when you crave a twist on an Italian favorite? —Samantha Neal, Morgantown, West Virginia..."
INGREDIENTS
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2 medium zucchini, sliced diagonally 1/4-in. thick
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2 cups fresh broccoli florets
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2 large carrots, julienned
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2 medium sweet red peppers, julienned
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1/4 cup olive oil
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2 garlic cloves, minced
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3/4 teaspoon dried thyme
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1/2 teaspoon salt
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1/2 teaspoon pepper
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SAUCE:
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2 cups finely chopped baby portobello mushrooms
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1 large onion, finely chopped
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2 garlic cloves, minced
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2 tablespoons olive oil
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2 cans (28 ounces each) crushed tomatoes
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3 teaspoons Italian seasoning
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3/4 teaspoon salt
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3/4 teaspoon pepper
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FILLING:
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1-1/4 cups ricotta cheese
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1 package (8 ounces) cream cheese, softened
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3/4 cup grated Parmesan cheese
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1 egg, lightly beaten
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2 teaspoons dried basil
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ASSEMBLY:
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12 no-cook lasagna noodles
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3 cups (12 ounces) shredded Italian cheese blend
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