Here is a recipe I used a lot in the catering business, also made it for a Christmas party and had rave reviews and was asked for the recipe from almost everyone! Well girls, here it is! Its a great dish for this transitional season because it involves grilling and baking of a hearty meal. You can mix up the vegetables with the seasons...right now, squash and tomatoes are perfect!
two sheets parchment paper to line lasagna dish
1/4 Cup Italian dressing
2 medium zucchini cut into 1/4 inch slices
2 roasted red peppers cut into quarters
1 bunch asparagus
1/2 Lb mushrooms, sliced
32oz Ricotta
2 Cups mozzarella
2 eggs
1 tsp salt
1 tsp black pepper
32oz prepared marinara of your choice
12 lasagna sheets (oven ready or boiled)
Marinate zucchini and asparagus in the Italian dressing for up to 4 hours. Place them on the grill and cook until just before al dente. Mix ricotta, egg, salt, pepper and 1 cup of mozzarella in bowl. Use one sheet of parchment to line bottom of lasagna pan for easy clean up. Lay first layer of noodles (4 to a layer) into pan. Spread aprox 1 cup of sauce over noodles. Spoon aprox 1 Tbsp dollops of 1/3 of the ricotta mix over sauce. Layer mushrooms and red peppers on first layer. Repeat noodle, sauce, ricotta mix, zucchini and asparagus on second layer. For third layer, place noodles, sauce, ricotta mix and the rest of the mozzarella (1 cup) on top. Cover with second sheet of parchment and cover parchment with foil. Place in oven @ 400 for aprox. 55 minutes. uncover and cook for aprox 10-15 more minutes to brown cheese on top. Serve with a bitchin' caesar salad and garlic bread!
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