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Three Cheese Vegetable Lasagna Recipe

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This recipe for Three Cheese Vegetable Lasagna, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Edwards

Category:
Category:

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

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.

Number Of Servings:
Number Of Servings:
10

 

 

 

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