Vegetable Lasagna with Due Cellucci Tomato Basil Sauce
Makes 6-8 Servings
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)
-Slice zucchini, yellow squash & eggplant into ½ 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.
-Defrost bag of spinach and ring out extra water. Mix all the spinach with the ricotta cheese.
-Slice the fresh mozzarella into ½ inch pieces.
-Now you are ready to build the lasagna
Layer 1 – Due Cellucci Tomato Basil Sauce (generously coat the bottom of the baking dish(9x13 pan approximately)
Layer 2- lasagna noodles(break into pieces so they don’t overlap)
Layer 3 – single layer of zucchini & yellow squash
Layer 4- more Due Cellucci Tomato Basil Sauce
Layer 5- noodles
Layer 6 – Eggplant
Layer 7 – fresh mozzarella
Layer 8 – Due Cellucci Tomato Basil Sauce
Layer 9 – ricotta & spinach
Layer 10 – noodles
Layer 11 – Due Cellucci Tomato Basil Sauce
Layer 12 – shredded mozzarella
-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.
-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.