We have a great dinner recipe that will warm you up on a cold winter evening. Our Puttanesca Pasta Sauce makes a savory, vegetable lasagna. If you have never tried vegetable lasagna, you are in for a treat! Our recipe has been made extra enticing thanks to our Southern Italian Puttanesca Pasta Sauce: a sauce that is richly flavored with sweet tomatoes and salty Kalamata olives. This vegetable lasagna is sure to be a new favorite around your dinner table.
Ingredients16 oz. Ricotta cheese 1 jar Robert Rothschild Farm Puttanesca Pasta Sauce 1 lb. Lasagna noodles, cooked 2 Zucchini, cut lengthwise 1 Eggplant, cut lengthwise 2 Red peppers, roasted and cut in strips 1 large Onion, cut in 1/2 inch rounds 8 oz. Mozzarella cheese 4 oz. Parmesan cheese (Parmesan-Reggiano) 1/4 cup Olive oil
Preheat oven to 350 degrees F. Brush vegetables with olive oil and grill over medium heat 2 – 3 minutes per side. To assemble the lasagna, lightly grease a 9×13-in. pan. Place 1/4 cup of sauce in the bottom of the pan. Top noodles with a layer of ricotta cheese, then a layer of grilled vegetables, a layer of mozzarella cheese and a layer of sauce. Repeat layering until all ingredients have been used, ending with mozzarella and Parmesan cheese. Drizzle top with remaining olive oil. Place aluminum foil over pan and bake for 1 hour. Remove aluminum foil for last 15 minutes of baking.
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