VEGETABLE LASAGNA
Description
Another recipe from one of our customers:
"Hope you can use the recipe. This is a healthy and economical dish with simple instructions and uses everyday ingredients. Great to take as leftovers for lunch!"
Let me know what you think of it!
Ingredients
Everyday Ingredients:
2 small zucchini(about 8 oz. each)
1/2 bunch broccoli
1 bunch spinach leaves(firmly packed)
2 tablespoons butter
1/2 teaspoon dried oregano leaves
1/2 teaspoon kosher salt(divided)
15 ounces ricotta cheese
2 large eggs
12 lasagna noodles
16.9 fluid ounce bottle Glenn's Original White BBQ Sauce
Methods/steps
STEP ONE: Assemble all ingredients and cooking utensils. Preheat oven to 350 degrees.
STEP TWO: Dice zucchini. Coarsely chop broccoli and spinach.
STEP THREE: In a nonstick 12 -inch skillet over medium heat, melt butter, cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
STEP FOUR: In medium bowl, with fork, mix ricotta and eggs; set aside.
STEP FIVE: Prepare lasagna noodles as label directs. Drain.
STEP SIX: In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
LAST STEP: Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.
