Packed with veggies and fresh herbs, this lasagna is a lighter take on a comfort food classic.
|2||Cloves garlic, minced|
|2||(24 oz/680 mL) Cans prepared pasta sauce|
|1 tbsp||(15 mL) Chopped fresh basil or 1 tsp (5 mL) dried|
|1 1/2 cups||(375 mL) Ricotta cheese|
|1/4 cup||(60 mL) Chopped fresh herbs (parsley, basil etc.)|
|Salt and pepper|
|1||(360 g) Package Olivieri® Lasagna Sheets|
|1||Bunch broccoli florets, blanched|
|1||Small zucchini, thinly sliced lengthwise|
|1||(10 oz/300 g) Package frozen chopped spinach, thawed and drained|
|2 cups||(500 mL) Grated Mozzarella cheese|
|½ cup||(125 mL) Freshly grated Parmesan cheese|
COMBINE all ingredients for tomato sauce in a large pot. Bring to a boil, reduce heat and simmer for 20 to 30 minutes. PREHEAT oven to 350°F (180°C). Lightly coat a 9 X 13” (3.5 L) baking pan with non-stick cooking spray. COMBINE Ricotta, egg, herbs, salt and pepper in a small bowl. SPREAD ¼ of tomato sauce in the bottom of the pan. Arrange 2 lasagna sheets in the pan (trimmed to fit). Top with a layer of vegetables (broccoli, zucchini and spinach). Add a layer of Ricotta mixture. Sprinkle with ½ of the Mozzarella and Parmesan cheese. Repeat the process, starting with tomato sauce and ending with sheets of lasagna. SPREAD remaining tomato sauce over the lasagna and sprinkle with remaining cheeses. Cover with foil. BAKE for 30 minutes, remove the foil and bake an additional 20 minutes until golden and bubbly. Let stand 5-10 minutes before serving.
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