Lasagna Primavera Recipe

Lasagna Primavera Recipe

Ingredients:

12 pcs of lasagna pasta noodles (lasagna)
1 pc of cheese (mozzarella); grated / diced
1 pc of cheese (sharp cheddar, white/yellow)
1 pc of cheese (parmesan); grated
1 pc of red bell pepper
2 c of tomato sauce
4 garlic cloves; minced
2 c of tomatoes (fresh); diced
1 pc of green bell pepper
1/2 c of mushrooms; eighthed or sliced
1 pc of eggplant (medium)
2 c of cheese (ricotta)
1 c of tomato paste
1 pc of egg
1 pc of oregano
1 pc of basil
1 pc of laurel leaf

Instructions:

To make primavera pasta sauce, saute onions and garlic into a pan (large) w/ olive oil on mid-high heat ’til onions turn tender and clear. Add mushrooms then continue sauteing ’til tender. Once vegetables become tender, lower heat then add the tomatoes (diced) and 1Tbsp of water. Next, simmer about 2 mins then add spices, tomato sauce and tomato paste.

Mix thoroughly w/ the use of fork ’til all tomato paste is absorbed. Next, cover then simmer sauce for 30 mins. Before use of primavera pasta sauce, remove the laurel leaf. Using a separate bowl, mix ricotta (substitute w/ yogurt and tofu if preferred) together w/ egg. Set mixture aside; refrigerate.

Preheat oven (375 degrees F). Prepare noodles according to package instructions then drain. Once sauce is simmered, take out from the heat. To assemble lasagna, layer the 4 pasta noodles flat on a 13 by 9-inch baking pan, spoon half of ricotta mix over the top then evenly spread.

Spoon a half of primavera pasta sauce then spread over top of ricotta. Then, evenly spread w/ 1/3 mozzarella along w/ 1/3 cheddar (sharp) on it. Do the same layering process once. Layer one more batch of cooked noodles then top w/ remaining
cheddar and mozzarella.

To finish, sprinkle w/ just enough parmesan cheese and bake for 45 mins. Let it cool for 10 mins before lasagna is to be served. Makes 1 serving.

>> Lasagna Primavera Pasta