Ingredients: |
Ingredients: 12 Lasagna Noodles
3 1/2 cups ricotta
3 oz cream cheese softened
5 oz goat cheese
4 oz sour cream
1 egg
Five cups tomato sauce
8 basil leaves chiffonade
olive oil
1 large onion
1 T minced garlic
16 oz mushrooms
2-10 oz packages fresh spinach, wilted, squeezed and chopped
2 14 oz cans artichoke hearts drained and chopped fine
2 roasted red pepper chopped fine
2 eggplants salted , patted dry( sweated )
8 oz mozzarella cheese
8 oz fresh mozzarella cheese sliced thin
1/4 cup grated parmesan
salt and pepper
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Directions: |
Directions:Saute onion and garlic in blended oil ( olive and veg)
Ina large bowl, combine cream cheese, goat cheese, ricotta, wilted spinach and half the basil. Season with salt and pepper, Beat the egg and stir into cheese mixture. Stir the remaining basil into tomato sauce and season if necessary.
Sear the eggplant in a sauté pan with Olive oil or bake on a cookie sheet until soft. Mix together the artichoke hearts, mushroom mixture and red peppers
Place approx 2 cups sauce in a very deep lasagna pan. Spread to cover. Arrange 4 noodles, spread approx half the ricotta mixture over the noodles. Sprinkle half the vegetable mixture over the ricotta, top with half the eggplant slices and sprinkle with half the grated mozzarella cheese. Drizzle with sauce and layer once again in same order. Finish with a final layer of noodles. Top with more sauce and sliced mozzarella cheese and greater parmesan
Cover and bake for 35 minutes at 350 degrees. Remove foil and bake additional 15 minutes or until cheese is bubbly and browning… Remove and let rest for 10-15 minutes |
This recipe for Six Vegetable Lasagna is from