Veggie Ricotta Lasagna
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16 oz. Galbani® Chunk Mozzarella, shredded
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15 oz. Galbani® Ricotta Cheese
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2 Tbsp. Galbani® Grated Parmesan
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4 zucchini, thinly sliced lengthwise
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4 yellow squash, thinly sliced lengthwise
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4 large mushrooms, thinly sliced
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1 egg
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28 oz. tomato sauce
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12 lasagna noodles, cook as directed
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1/2-cup fresh basil leaves, julienned
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salt and pepper to taste
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Place zucchini, yellow squash, and mushrooms on a lightly oiled cookie sheet into a preheated 350 degree F oven for 20 minutes or until lightly browned. Cool slightly.
Mix 1 egg with 15 oz of ricotta cheese
To make lasagna, coat the bottom of a 9 x 13 inch baking pan with tomato sauce, cover with a layer of noodles followed by zucchini, yellow squash, mushrooms, and basil, followed by a layer of the ricotta cheese and mozzarella. Repeat.
Top with tomato sauce, mozzarella and parmesan cheese. Place in preheated 375 degree oven and bake until golden brown, about 30 minutes.
Cool slightly and cut into squares.
-
16 oz. Galbani® Chunk Mozzarella, shredded
-
15 oz. Galbani® Ricotta Cheese
-
2 Tbsp. Galbani® Grated Parmesan
-
4 zucchini, thinly sliced lengthwise
-
4 yellow squash, thinly sliced lengthwise
-
4 large mushrooms, thinly sliced
-
1 egg
-
28 oz. tomato sauce
-
12 lasagna noodles, cook as directed
-
1/2-cup fresh basil leaves, julienned
-
salt and pepper to taste
Place zucchini, yellow squash, and mushrooms on a lightly oiled cookie sheet into a preheated 350 degree F oven for 20 minutes or until lightly browned. Cool slightly.
Mix 1 egg with 15 oz of ricotta cheese
To make lasagna, coat the bottom of a 9 x 13 inch baking pan with tomato sauce, cover with a layer of noodles followed by zucchini, yellow squash, mushrooms, and basil, followed by a layer of the ricotta cheese and mozzarella. Repeat.
Top with tomato sauce, mozzarella and parmesan cheese. Place in preheated 375 degree oven and bake until golden brown, about 30 minutes.
Cool slightly and cut into squares.