A great looking recipe which I will make as soon as I gather all the ingredients together.
PREPARATION:
1. Preheat oven to 350 degrees.
2. Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
3. Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute.
4. Add diced red peppers and saute for another minute or so.
5. Add squash and mushrooms and cook for a few minutes.
6. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
7. Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so.
8. Stir in chopped parsley.
IN A SEPARATE BOWL:
9. Combine ricotta, eggs, Parmesan cheese, salt, and pepper.
TO ASSEMBLE:
10. Spread a little of the vegetable/tomato sauce in a lasagna pan.
11. Layer four cooked noodles in the pan, slightly overlapping them if necessary.
12. Spread 1/3 of the ricotta mixture on the noodles.
13. Top the ricotta mixture with mozzarella slices.
14. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
15. Repeat the layering two more times.
16. End with a large helping of vegetable sauce and a sprinkling of Parmesan.
BAKE:
17. At 350 degrees, covered in foil, for 20 minutes;
Then remove foil and continue baking for 5 to 10 minutes.
18. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (497g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 577 | ||
Calories from Fat: 244 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 364.4mg | 112 % | |
Sodium 940.9mg | 32 % | |
Potassium 827.9mg | 22 % | |
Total Carbohydrate 38.4g | 11 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 36.3g | ||
Protein 43.6g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 577
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