Loaded Vegetable Lasagna Primavera
Loaded Vegetable Lasagna Primavera recipe
Yield
12 servingsPrep
60 minCook
80 minReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 |
lasagna noodles
spinach |
*
|
|
| 4 | cloves |
garlic
minced |
|
| 1 |
sweet red bell peppers
|
*
|
|
| 1 |
green bell peppers
|
*
|
|
| ½ | cup |
mushrooms
sliced |
|
| 1 | medium |
eggplant
|
*
|
| 2 | cups |
tomatoes
diced |
|
| 2 | cups |
tomato sauce
|
|
| 1 | cup |
tomato paste
|
|
| 2 | cups |
ricotta cheese
|
|
| 1 | large |
eggs
|
|
| 3 | cups |
mozzarella cheese
grated |
*
|
| 1 | cup |
cheddar cheese
sharp, grated |
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
lasagna noodles
spinach |
*
|
| 4 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
|
*
|
| 1 | each |
green bell peppers
|
*
|
| 118 | ml |
mushrooms
sliced |
|
| 1 | medium |
eggplant
|
*
|
| 473 | ml |
tomatoes
diced |
|
| 473 | ml |
tomato sauce
|
|
| 237 | ml |
tomato paste
|
|
| 473 | ml |
ricotta cheese
|
|
| 1 | each |
eggs
|
|
| 1 | x |
mozzarella cheese
grated |
*
|
| 1 | x |
cheddar cheese
sharp, grated |
|
| 1 | x |
Parmesan cheese
grated |
|
Directions
In a large sauce pan, sauté the garlic and onions in olive oil over medium heat until the onions become clear and tender.
Add in the bell peppers, mushrooms, and eggplant, and continue to sauté until tender.
When the vegetables are tender, reduce heat and add in the diced tomatoes and a tablespoon water.
Simmer for two minutes and add in the tomato sauce, paste and a good pinch of dried oregano, dried basil, and a bay leaf.
Mix well with a fork until all of the tomato paste has been absorbed.
Cover and simmer 30 minutes.
Remove bay leaf before using.
Meanwhile, mix together the ricotta with the egg, set aside in fridge.
Preheat the oven to 375℉ (190℃).
Prepare the lasagna noodles as directed and drain.
When the sauce has simmered, remove from heat and start the lasagna.
First layer 4 noodles on the bottom of a 13x9 inch baking dish , spoon ½ of the ricotta mixture on top and spread evenly.
Next spoon ½ primavera sauce over ricotta, and spread ⅓ of mozzarella and ⅓ sharp cheddar on that.
Repeat this same layer process once.
Put on one more layer of noodles and top with remaining mozzarella and cheddar, sprinkle with ample parmesan.
Bake 45 minutes.
Let cool ten minutes before serving, enjoy.
