Garden Veggie Lasagna

Name: Garden Veggie Lasagna
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters finely chopped baby portobello mushrooms; 473 milliliters fresh broccoli florets; 2 kgs cans each) crushed tomatoes; 2 larges carrots, julienned; 227 grams package cream cheese, softened; 2 teaspoons dried basil; 1 teaspoons dried thyme; 1 egg, lightly beaten; 2 garlic cloves, minced; 340 grams cups shredded Italian cheese blend; 3 teaspoons Italian seasoning; 12 no-cook lasagna noodles; 59 milliliters olive oil; 2 Tbsps olive oil; 1 large onion, finely chopped; 177 milliliters grated Parmesan cheese; 1 teaspoons pepper; 1 teaspoons pepper; 2 mediums sweet red peppers, julienned; 237 milliliters ricotta cheese; 1 teaspoons salt; 1 teaspoons salt; 2 mediums zucchini, sliced diagonally 1/4-in. thick

Garden Veggie Lasagna

Garden Veggie Lasagna might be just the Mediterranean recipe you are searching for. This recipe serves 12. This recipe covers 23% of your daily requirements of vitamins and minerals. This main course has 459 calories, 21g of protein, and 26g of fat per serving. A mixture of ricotta cheese, garlic cloves, carrots, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Place first nine ingredients in a large bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans.

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Baking Pan

Bowl

Bake 10-15 minutes or until tender, stirring occasionally. Reduce oven to 35

Equipment you will use

Oven

Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil until tender. Stir in remaining sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-12 minutes, stirring occasionally.

Ingredients you will need

Mushrooms

Garlic

Onion

Sauce

Cooking Oil

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Dutch Oven

In a large bowl, combine the filling ingredients.

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Bowl

Spread 1 cup sauce into a greased 13x9-in. baking dish.

Ingredients you will need

Sauce

Equipment you will use

Baking Pan

Layer a third of the noodles, a third of the ricotta cheese mixture, half of the vegetables, a third of the remaining sauce and a third of the cheese blend; repeat. Top with remaining noodles, ricotta mixture, sauce and cheese blend.

Ingredients you will need

Ricotta Cheese

Vegetable

Pasta

Cheese

Sauce

Cover and bake 35-40 minutes or until bubbly.

Equipment you will use

Oven

Let stand 15 minutes before cutting.

Equipment

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Ricasoli Brolio Chianti Classico Riserva with a 4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.

Ricasoli Brolio Chianti Classico Riserva

Intense ruby red color. Clear notes of strawberries, raspberries, spice and vanilla stand out on the nose. The wine is soft and enfolding on the palate; the right balance between acidity and tannins leaves a pleasant and persistent aftertaste in the mouth.Blend: 80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon.