Vegetable Lasagna
Serve with garlic bread
3 zucchini, sliced
3 yellow squash, sliced
6 tbs olive oil
salt and pepper
3/4 pound lasagna noodles
2 containers 15 oz each ricotta cheese
1 egg, beaten
2 tbs chopped basil leaves
2 tbs chopped flat leave parsley
3 cups marinara sauce, warmed
1 cup grated Parmesan cheese
12 oz Fontina cheese, grated
- PREPARE OUTDOOR GRILL. Spray the grate with cooking spray. In bowl, drizzle zucchini and squash with olive oil and season with salt and pepper. Grill zucchini and squash until tender. Transfer to a plate and set aside. Bring a pot of salted water to a boil. Cook noodles according to package directions. Drain. In bowl, stir together ricotta, egg, basil, parsley, 1 tsp salt and 1/2 tsp pepper.
- HEAT OVEN TO 400 DEGREES. ASSEMBLE LASAGNA: Spread 1/2 cup marinara sauce in the bottom of rectangular baking dish. Lay several lasagna noodles over the sauce. Layer half the zucchini and half the squash on top of the noodles.Sprinkle with half the Parmesan and 1/3 the Fontina. Spread half the ricotta filling mixture over the Parmesan and Fontina and spoon 1 cup marinara sauce over this layer. Repeat layering with remaining ingredients. Bake 1 hour or until bubbly. Remove from oven and let rest 15 min. before cutting.
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