The Best Meal for a Crowd December 09 2016

It is amazing how fast time flies between Thanksgiving and New Years.  We have just over three weeks left to make the most of 2016!  I don’t know about you but I have a lot of family get togethers between now and the end of the year.  I always want to make sure everyone is well fed, but also want to enjoy their company.  This recipe for vegetable lasagna is always a hit.  The best part is it can be made ahead and just heated on the day. Serve with a salad and some fresh bread for a quick and easy meal.

What are your go-to recipes for a crowd? I am always looking for new ideas on how to keep a hungry crowd happy.

Happy Friday,

Julie

Vegetable Lasagna with Due Cellucci Tomato Sauce

Makes 6-8 Servings

Ingredients

1 package(9 oz) lasagna noodles, oven ready

2 each green zucchini

2 each yellow squash

1 medium eggplant

1 – 10oz bag frozen spinach

16 oz ricotta cheese

8 oz shredded mozzarella

1 piece fresh mozzarella(about ½ pound)

1 –jar Due Cellucci Tomato Sauce

 

PROCEDURE:

  1. Slice zucchini, yellow squash & eggplant into ½  inch slices. Lay in a single layer on a baking sheet and drizzle with olive oil, salt & pepper.  Bake in a 350°F oven for 20-30 minutes, until cooked through.
  2. Defrost bag of spinach and ring out extra water. Mix all the spinach with the ricotta cheese.
  3. Slice the fresh mozzarella into ½ inch pieces.
  4. Now you are ready to build the lasagna
    1. Layer 1 – Due Cellucci Tomato Sauce (generously coat the bottom of the baking dish(9x13 pan approximately)
    2. Layer 2- lasagna noodles(break into pieces so they don’t overlap)
    3. Layer 3 – single layer of zucchini & yellow squash
    4. Layer 4- more Due Cellucci Tomato Sauce
    5. Layer 5- noodles
    6. Layer 6 – Eggplant
    7. Layer 7 – fresh mozzarella
    8. Layer 8 – Due Cellucci Tomato Sauce
    9. Layer 9 – ricotta & spinach
    10. Layer 10 – noodles
    11. Layer 11 – Due Cellucci Tomato Sauce
    12. Layer 12 – shredded mozzarella
  5. Once the lasagna is assembled, cover with tin foil and bake in 350 degree F oven for 1 hour, take foil off for the last 10-15 minutes to make the cheese golden brown.
  6. If you’re making ahead. Let cool before placing in the refrigerator. Reheat in a 350°F uncovered for 20-30 minutes until heated through.