- 8 fresh, flat whole-wheat lasagna noodles (approximately 12” x 4”)
- 16 oz whole milk ricotta
- 1 cup mix of chopped fresh herbs (I use ½ basil, ¼ cilantro, and ¼ oregano)
- 8 oz shredded parmesan cheese
- 10 oz shredded fresh mozzarella
- 4 small zucchini, sliced 1/8 inch thick
- 4 small yellow squash, sliced 1/8 inch thick
- 3 portabella mushrooms, sliced in 1/8 wide slices
- 3-4 cups thick tomato sauce
- Preheat oven to 350°
- Mix fresh, chopped herbs with the ricotta in a medium bowl and set aside.
- Slice your vegetables and set aside.
- Place all your ingredients out around your 12x7x4 baking dish, and you are ready for assembly!
- Start by placing two overlapping lasagna noodles in the bottom of your dish, then spread about a third of the ricotta mixture on the noodles with a rubber spatula.
- Next layer your zucchini, squash and portabella mushrooms in three consecutive layers.
- Top the vegetables with sauce,
- And finally add a layer of mozzarella and parmesan.
- Repeat until the pan is filled ending with parmesan.
- Bake 50 minutes in preheated oven.
Source: American Heritage
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