Zutaten für Chunky Vegetable Lasagna
- Giardiniera
- Tomato Paste
- 4 ounces feta cheese, crumbled
- 8 ounces mozzarella cheese, shredded
- Milk
- Cream
- White Pepper
- Thyme
- Nutmeg
- Basil
- Butter
- Flour
- Parmesan Cheese
- Romano Cheese
- Cooked Noodles
- Unseasoned Breadcrumbs
- Parsley
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Zubereitung von Chunky Vegetable Lasagna
- Prepare the red sauce (Recipe #102470) one day in advance and refrigerate overnight.
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine ricotta cheese, Parmesan cheese, heavy cream, egg, salt, and pepper. Mix well.
- Spread a thin layer of red sauce in the bottom of a 9x13 inch baking dish.
- Layer 3-4 no-boil noodles over the sauce.
- Spread half of the ricotta mixture over the noodles.
- Sprinkle half of the feta and mozzarella cheese over the ricotta mixture.
- Spread half of the remaining red sauce over the cheese.
- Repeat layers: noodles, ricotta mixture, feta and mozzarella, and remaining red sauce.
- Top with remaining noodles and sprinkle with any extra cheese.
- Cover the baking dish with aluminum foil.
- Bake for 45 minutes. Remove foil and bake for another 15-20 minutes, or until cheese is melted and bubbly and lasagna is heated through.
- Let stand for 10-15 minutes before cutting into squares. Serve and enjoy!
- For freezing: Cool completely. Cut into squares, place in freezer-safe bags, and freeze for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
9g
Fat
95g
Carbs
4g