Fresh Harvest Lasagna
A hearty healthy lasagna recipe from Red Gold full of delicious vegetables. RedGold.com
Ingredients
- 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
- 1 LARGE ZUCCHINI, CHOPPED
- 1 MEDIUM YELLOW SUMMER SQUASH, CHOPPED
- 1 MEDIUM ONION, CHOPPED
- ½ RED BELL PEPPER, CHOPPED
- 1 CUP FRESH CHOPPED BROCCOLI FLORETS
- 1 LARGE CARROT, MINCED
- 1 (8 OUNCE) PACKAGE SLICED FRESH MUSHROOMS, CHOPPED
- 3 GARLIC CLOVES, MINCED
- ½ CUP WATER
- 1 (28 OUNCE) CAN RED GOLD® CRUSHED TOMATOES, OR 2 (15 OUNCE) CANS
- 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO
- 1 TEASPOON ITALIAN SEASONING
- SALT TO TASTE
- 1 (16 OUNCE) BOX LASAGNA NOODLES, TRADITIONAL, UNCOOKED
- 1 (15 OUNCE) CARTON LOW FAT RICOTTA CHEESE
- 3 CUPS SHREDDED ITALIAN BLEND CHEESE
- ½ CUP GRATED PARMESAN CHEESE
Instructions
- PREHEAT OVEN TO 350O F. HEAT OIL IN SKILLET OVER MEDIUM HEAT. ADD ZUCCHINI, SQUASH, ONION, BELL PEPPER, BROCCOLI, CARROTS AND MUSHROOMS; SAUTE UNTIL VEGETABLES ARE CRISP TENDER. ADD GARLIC AND COOK FOR ANOTHER MINUTE, REMOVE FROM HEAT.
- IN LARGE MIXING BOWL COMBINE WATER, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES WITH BASIL, GARLIC & OREGANO, ITALIAN SEASONING AND SALT.
- COVER THE BOTTOM OF A 9X13X2 INCH BAKING PAN WITH 1½ CUPS OF SAUCE MIXTURE. ARRANGE ⅓ OF NOODLES ON TOP OF SAUCE, SLIGHTLY OVERLAPPED. TOP WITH ½ OF RICOTTA CHEESE, ½ VEGETABLE MIXTURE, 1 CUP OF ITALIAN BLEND CHEESE AND 1 CUP OF SAUCE. REPEAT LAYERS AND TOP WITH LAST ⅓ OF NOODLES AND THE REMAINING SAUCE. SPRINKLE WITH REMAINING ITALIAN BLEND CHEESE AND PARMESAN CHEESES.
- COVER TIGHTLY WITH FOIL AND BAKE FOR 1 TO 1½ HOURS; UNTIL NOODLES ARE COOKED. LET STAND FOR 10 MINUTES BEFORE SERVING.
- THE RECIPE MAKES 12 SERVINGS, BUT YOU COULD DIVIDE THE RECIPE INTO TWO 9X9 INCH BAKING DISHES AND FREEZE ONE FOR A WINTRY NIGHT SUPPER.
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