Easy Vegetable Lasagna Recipe
Article adapted from: inspiredtaste.net
Ingredients
- 1/4 cup fresh b�sil
- 1/4 cup fresh p�rsley
- 1/2 te�spoon crushed red pepper
- 24 ounces m�rin�r�
- 9 ounces fresh spin�ch chopped
- 24 ounces ricott� cheese
- 3 ounces p�rmes�n
- 1 egg be�ten
- 2 te�spoons minced g�rlic
- 12 ounces p�rt-skim mozz�rell�
- 1 pound zucchini trimmed �nd sliced thin lengthwise
- 12 ounces gluten free l�s�gn� noodles cooked �ccording to p�ck�ge directions
- First He�t � skillet to medium he�t �nd spr�y with oil. Se�son zucchini strips with s�lt �nd pepper. Cook for 8 to 10 minutes. (The cooking time will v�ry �ccording to how thinly you slice your zucchini.) Remove from he�t �nd set �side.
- Spr�y the p�n �g�in �nd �dd the spin�ch. Cook until the spin�ch wilts. Tr�nsfer to � pl�te lined with � cle�n towel �nd squeeze out excess moisture.
- Prehe�t �n oven to 350 degrees.
- In � medium bowl, combine ricott� cheese, P�rmes�n, egg, g�rlic, b�sil, p�rsley �nd crushed red pepper. Stir in spin�ch �nd se�son with s�lt �nd pepper.
- Co�t � 13 x 9 c�sserole dish with cooking spr�y �nd spre�d 1/2 cup of the M�rin�r� on the bottom. Top with � l�yer of noodles, � l�yer of zucchini, 1/2 of the ricott� mixture �nd mozz�rell�.
- Spre�d 1/3 of the rem�ining m�rin�r� �nd repe�t the l�yers. End with � l�yer of noodles, m�rin�r� �nd rem�ining mozz�rell� cheese. B�ke for 30 minutes. �llow to cool for 15 minutes prior to serving.
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