In my rendition of vegetable lasagna,
raw, moisture-rich shredded carrots and zucchini (or use whatever is in season, cooked broccoli, spinach or an abundance of fresh chopped parsley are also delicious and health-driven options) are included for their fiber content and
nutrients, as well as for color. Because this has no prior cooking requirements, the lasagna can be assembled in less than 30 minutes. Happy Cooking!
6 servings
One (15 ounce) container ricotta cheese
1 cup shredded carrots
1 cup shredded zucchini
½ teaspoon salt
Freshly ground black pepper
2½ cups tomato sauce
6 pieces no-boil (also called oven
ready) lasagna noodles
8 ounces mozzarella cheese, shredded
¼ cup freshly grated Parmesan cheese
1.
Preheat oven to 350ºF.
2.
In a medium bowl, combine the ricotta cheese,
carrots, zucchini, salt and pepper. Spread 1 cup of the tomato sauce in the bottom of
an 11 x 7-inch baking dish. Place 2 uncooked noodles over the sauce, side by
side. Spread half of the ricotta mixture over noodles.
3.
Evenly distribute half of the
mozzarella cheese over the ricotta mixture. Top the mozzarella with 2 lasagna
noodles and spoon 1 cup sauce over the noodles, spread the remaining ricotta
mixture over sauce.
4.
Place remaining 2 noodles over the ricotta,
spread a thin layer of the remaining tomato sauce over noodles, top with remaining
mozzarella and sprinkle with grated Parmesan.
5.
Cover and bake for 45 minutes or until
bubbly. Remove cover, set oven temperature to broil, and lightly brown the top.
Allow the lasagna to cool for about 15 minutes before serving.
