Servings:12 | Calories:415 | Total Fat:21g | Chol:87mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
Sat Fat 11g
Total Carb 32g
29% Ricotta Cheese
25% Mozzarella Cheese
24% Others combined
20% Lasagna Noodles
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
10 ounces, weight Lasagna Noodles 2 Tablespoons Olive Oil 1 whole Medium Onion 4 cloves Garlic 1 whole Red Bell Pepper, Diced 24 ounces, weight White Mushrooms, Chopped 4 whole Squash (yellow Or Zucchini), Diced 1 can (28 Ounce) Whole Tomatoes 1/2 cup White Wine 1/4 cup Fresh Parsley, Chopped (more To Taste) 1/2 teaspoon Kosher Salt (more To Taste) Freshly Ground Black Pepper 1/2 Teaspoon Red Pepper Flakes 30 ounces, weight Ricotta Cheese 2 whole Eggs 1/2 cup Grated Parmesan 1/4 teaspoon Kosher Salt Freshly Ground Black Pepper 1 pound Thinly Sliced Mozzarella Cheese Extra Parmesan Cheese, For Sprinkling Instructions: Preheat oven to 350 degrees. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir. Pour in tomatoes. Use hands to squeeze / crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley. In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper. To assemble, spread a little of the vegetable / tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie / sauce mixture over the mozzarella. Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan. Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving. Serve with crusty French bread. Cook time: 45 Minutes Prep time: 20 Minutes
Directions : View recipe directions on thepioneerwoman.com