Garden Vegetable Lasagna with Ricotta Mascarpone Layers
This cheesy Garden Vegetable Lasagna is a tasty meatless twist on your classic lasagna recipe! With layers of fresh veggies, ricotta and mascarpone cheese, this easy dinner is perfect for family holidays or busy weeknights.
9ozoven ready lasagna noodlestry the whole wheat, it was great!
2cupsshredded mozzarella cheese
Homemade Pasta Sauce
2tbspextra virgin olive oil
1/2cupwhite onionfinely diced
4clovesfresh garlicpeeled and minced
28ozcan Muir Glen Whole Peeled Plum Tomatoespulsed in food processor until nearly smooth
1/2tspsalt
1/2tspfresh cracked black pepper
6ozcan tomato paste
10fresh basil leaveschopped
Vegetable Filling
3tbspextra virgin olive oil
2medium yellow squashsliced
1medium zucchinihalved and sliced
1/2cupthinly sliced fennel
2cupsbroccoli florets
2cupsdiced eggplant
4cupsfresh baby spinach leavescoarsely chopped
1large red bell pepperseeded and diced
3clovesfresh garlicminced
pinches of salt
Ricotta Mascarpone Layers
1 1/2lbspart skim ricotta cheeseabout 1 ½ big containers
1cupfresh grated parmesan cheese
1/2cupsoft mascarpone cheese
2cupsshredded mozzarella cheese
1tspsalt
1/2tspfresh cracked black pepper
1/4tspgarlic salt
Instructions
Pasta Sauce
Heat oil in a large skillet over medium heat. Saute onion for 5 minutes, stirring often, then stir in garlic and cook for 1 minute.
Stir in crushed tomatoes, salt, pepper, tomato paste and basil leaves. Reduce heat to low and simmer until ready to use.
Vegetable Filling
Heat oil into a large dutch oven or pot over medium heat. Saute all ingredients for 10-12 minutes, season with a couple pinches of salt, stirring often or until softened to your liking. Cook longer for softer texture.
Reduce heat to low and simmer until ready to use.
Ricotta Mascarpone
Place all ingredients into a large bowl; stir until well combined.
Assembly
Preheat oven to 350°F. Coat bottom of a large 9x13 inch baking dish with a couple ladles of homemade sauce.
Layer with lasagna noodles. Spoon 1/3 Ricotta Mascarpone mixture over noodles, spreading slightly (I used my fingers). Top evenly with 1/3 vegetables.
Repeat this process 2 more times or until all ingredients are used up. The top layer should be lasagna noodles.
Pour remaining sauce over noodles then sprinkle with 2 cups shredded mozzarella cheese. Bake covered for 45-50 minutes, then remove foil for the last 10 minutes of baking.
Let sit in pan for 15 minutes before cutting into it. Serve and enjoy!