Lasagne Primavera

Sunday, January 18, 2009

I just love days where it seems like your only concern is to lounge around, read a book, cook something good to eat, and in general, relax.  Today was one of those days.  And for the something good to eat, I decided to make a lasagne that I had made about a year ago but at the time thought was too rich and therefore didn’t make again.  But my sweetie said that she really liked it so I thought with a few adjustments, I could probably really like this recipe.

The original recipe is from Betty Crocker’s Easy Everyday Vegetarian cookbook.  I’m so glad I have this vegetarian cookbook because it actually features what I term “real” meals…meals that the average family would eat, not all these meals with ingredients I can’t even begin to pronouce or tell you what it is.  I’m not against new and different food, but sometimes you just want some good old American comfort food.  That’s what this cookbook is for vegetarians.  The recipe that follows is my adapted version (original recipe on page 102).

Lasagne Primavera

9 uncooked lasagna noodles

3 cups frozen broccoli florets, thawed

1/2 cup thinly sliced baby carrots

1/2 medium green pepper, diced

1/2 medium red pepper, diced

1 can (14.5 oz) diced tomatoes, well drained (I used Hunt’s with Sweet Onion)

1 container (15 oz) ricotta cheese (I used Polly-O, original)

1/2 cup grated Parmesan cheese

1 egg

1 jar (16 oz) Alfredo sauce (I used Classico)

1 bag shredded mozzarella cheese (2 cups)

Cook noodles as directed on package (I broke mine in half so that they were easier to manage–took 10 minutes to cook).

Cut broccoli florets into bite-size pieces.  In large bowl, mix broccoli, carrots, tomatoes, and bell peppers.

In small bowl, mix ricotta cheese, Parmesan cheese, and egg.

Heat oven to 350 degrees.

In 9 x 13 inch pan spoon a bit of the Alfredo sauce and spread to make thin layer.  Place 4 noodles over sauce (the width of the pan–they will not go completely from side to side, but almost.  Don’t worry, it will all work out in the end!).  Spread with 1/3 of the cheese mixture and then 1/3 of the vegetable mixture.  Sprinkle with 1/4 of the bag of mozzarella cheese.  Then repeat (Alfredo sauce–now easier to just drizzle on top, 4 noodles, 1/3 of cheese mixture, 1/3 of vegetable mixture, 1/4 of bag of mozzarella cheese) two more times.

At this point, place the final noodles on top of the last layer, drizzle with the last of the Alfredo sauce, and then the last 1/4 bag of the mozzarella cheese.

Bake uncovered 45-60 minutes until bubbly and lightly browned on top (this took 50 minutes for my oven).

Let stand 15 minutes before cutting.

Dive in and enjoy!  Really tastes scrumptious.  I don’t know what it is, but this combination of vegetables is really tasty.  The best part is that we have lots of leftovers for lunch this week 🙂

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The veggies, all chopped up

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The veggies, all mixed together…

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The ricotta cheese, Parmesan cheese, and egg mixture

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Lasagne, pre-oven

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Lasagne, post-oven

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Ready to eat!

By the way, lunch (or should I say brunch), was not that shabby either.  It was one of our standbys, a tried and true favorite weekend meal: fried egg sandwiches (with American cheese on white toast) with French toast sticks and syrup.  Yummy!

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Now if only the weekend was one more day!

Published in: on January 18, 2009 at 10:11 pm  Leave a Comment