6 pieces Dreamfields™ lasagna
1 tablespoon olive oil
2 cloves garlic, minced
3/4 cup sliced mushrooms
3/4 cup chopped zucchini (1 small zucchini)
1/2 cup sliced carrot
1/2 cup chopped red bell pepper
1/2 cup thinly sliced red onion
1/4 teaspoon ground black pepper
1/4 cup red cooking wine
2 cups tomato basil pasta sauce
2 tablespoons commercial pesto
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
Cooking spray
3/4 cup (75g) shredded part-skim mozzarella cheese
1 cup = 4 ounce/100g measuring cup
Directions:
Preheat oven to 190ºC.
Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
Heat olive oil in a medium saucepan over medium-high heat. Cook garlic for 2 minutes. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently. Add wine and cook for 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
Combine pesto, ricotta and Parmesan in a small bowl.
Spray an 8-inch square baking dish with cooking spray. Spread 3/4 cup veggie sauce across the baking dish. Arrange 4 noodle halves over tomato mixture. Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture. Repeat layers twice, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
Cover and bake at 190ºC for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
Note: This recipe may be doubled and made in a 9x13 baking dish for 12 servings.
