Recipes

Vegetable Lasagna with Gourmet Mom’s Milano Marinara Sauce

• 2 TBS Olive Oil  
• 1 cup chopped red bell pepper (about 1 medium pepper)
• 1 cup chopped yellow bell pepper
• 1 cup chopped onion
• 4 Zucchini Squash, cut in half, lengthwise and thinly sliced.
• 2   8 oz. pkgs. Cremini Mushrooms (baby portabella’s)
• 3 gloves garlic, minced.
• 2 cups shredded part-skim Mozzarella Cheese
• 1/12 cups fat free Ricotta Cheese
• ½ cup grated fresh Parmesan Cheese
• 1 large egg
• 2 jars Gourmet Mom’s Milano Marinara Sauce
• 12 precooked Lasagna noodles

Preheat oven to 350˚

Heat Olive Oil in a large Dutch oven (or large non-stick sauté’ pan) over medium-high heat.

Add bell peppers, onion, zucchini and mushrooms. Sauté’ 8 minutes or until vegetables are crisp but tender.  Add the garlic and sauté’ for additional 2 minutes.

Combine 1/12 cups Mozzarella, Ricotta ¼ cup Parmesan and egg. Stir well.

Spread 1 cup of Gourmet Mom’s Milano Marinara Sauce over the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange a row of 3 lasagna noodles, lengthwise.

Spoon 1 cup of Gourmet Mom’s Milano Marinara Sauce evenly over noodles.

Top evenly with 1/3 of ricotta mixture and 1/3 vegetable mixture.

Repeat layers twice, ending with noodles.

Top with remaining Marinara Sauce

Sprinkle evenly with remaining Mozzarella and Parmesan.

Cover and bake at 350˚ for 45 minutes.

Uncover and bake an additional 10 minutes.

Let stand 10 minutes before slicing and serving.