I made a fresh vegetable lasagna about a week or so ago.
- Shredded Tomme Cheese (From a local Dairy)
- Shredded Sharp Cheddar cheese
- Shredded Mozzarella
- Ricotta Cheese
- Bay Leaves
- Dash of spicy seasoning
- Olive oil
- whole wheat Lasagna noodles
- roasted red peppers
- Muir Glen crushed plum tomatoes
- salt to taste
- green pepper
- glass of wine to drink while cooking
I chopped up all veggies and sauteed them in olive oil or canola oil (with the exception of the roasted red peppers that were already cooked). I added the canned tomatoes and spices to the sauteed veggies and let them all simmer together for about 30 minutes. I cooked the pasta according to package requirements (it recommended al dente for lasagna making). I oiled a glass pan and started a bottom layer of the cooked pasta. On each layer I put first ricotta, second pasta sauce mixture, third some chopped roasted red peppers, and fourth spread a layer of shredded cheddar, tomme, and mozzarella. At the very top, more shredded cheese was added to melt over the lasagna noodles. It was cooked in the oven at 350 for 30 -40 minutes (inspect for lightly browned at top). After it cooled, I cut the lasagna and placed it into multiple freezable containers. It is a great quick dinner for when you don’t have time to cook. We still have a few servings left in our freezer from this batch. It was yum yum good.