Vegetable Lasagna

Preparation

1. Preheat oven to 375 ° F.

2. oil in large saucepan over medium heat. Mushrooms, zucchini, carrots, peppers and onion and cook, stirring frequently, for about 7 minutes or soften begin to vegetables. Add the pasta sauce, mix well and bring to a boil. Reduce heat and simmer for 10 minutes.

3. Mix the ricotta and pesto in a small bowl

mix well. Spread coated with cooking spray over 1/2 cup of the mixture of tomato sauce on the bottom of a square pan or 8-inch pan. Arrange 4 noodles with tomato mixture. Top the noodles with half of the ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles, sprinkle with parmesan and mozzarella.

4. Cover the dish with foil and bake for 30 minutes. Explore the dish and bake golden brown for 20 minutes or until top. Remove lasagna from the oven and let stand 10 minutes before serving.

About Lasagna

In Italy, his original home lasagna is very different than what we have come to know in the US animal. While certainly also evaluate the richest Italian repertoire dishes, it is almost austere compared to its American counterpart handles. In Italy, lasagna reflects the seasons: Spring A lasagna is difficult with young artichokes,

while in the case, layers pasta is tossed with fresh woody mushrooms and winter squash.

But perhaps the real beauty of the Italian lasagna approach is that by itself. More on vegetables and light and less in cheese sauces