Ingredients: |
Ingredients: 1/2 c sun dried tomatoes (not the type in oil) 1 tbsp olive oil 1 1/2 c chopped red onions 2 tsp minced garlic 3 c sliced mushrooms 1 c each diced zucchini and diced red or yellow pepper 1 tbsp dried Italian seasoning 1 jar (22 oz./700ml) pasta sauce 1 19 oz can diced tomatoes with Italian herbs, undrained 1/3 c chopped fresh basil 1 tbsp balsamic vinegar 1/2 tsp freshly ground black pepper 2 c part skim ricotta cheese (454 g) 1 c crumbled feta cheese with herbs 1 pkg (10 oz/300 g) frozen spinach, thawed, squeezed dry and chopped 1 egg 12 lasagna noodles 1 1/2 c mozzarella shredded
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Directions: |
Directions:Place sun dried tomatoes in a small bowl and pour 1 cup of boiling water over top. Let stand for 20 minutes, while you prepare the sauce. Spray a 9 x 13 baking dish with cooking spray and set aside. Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook and still until onions begin to soften, about 5 minutes. Add mushrooms, zucchini and bell pepper. Cook and stir until vegetables are tender, about 7 more minutes. Stir in Italian seasoning. Cook 1 more minute. Add pasta sauce, undrained tomatoes, basil, balsamic vinegar and pepper. Bring mixture to a boil. Reduce heat to low and simmer, covered for 20 minutes. When sun-dried tomatoes have softened, chop and add along with their soaking liquid to the sauce. While sauce is simmering, mix together ricotta cheese, feta cheese, spinach and egg in a medium bowl. Refrigerate until needed. Preheat over to 375 To assemble lasagna, spread 1 1/2 c vegetable sauce over bottom of baking dish. Top with 4 lasagna noodles. It's okay to have space between noodles - they'll expand as they cook. Spread 1/3 of the remaining sauce over noodles, followed by 1/2 of the ricotta mixture (use a teaspoon to drop the ricotta in small mounds all over the noodles) Top with 1/3 of the mozzarella. Repeat layer: 4 noodles, 1/3 sauce, remaining ricotta, 1/3 mozzarella. For top layer: 4 noodles, 1/3 sauce, 1/3 mozzarella. Cover lasagna with foil. Bake lasagna for 35 minutes. Uncover and bake an additional 15 minutes. Remove lasagna from oven and let stand about 15 minutes before serving. |