Creative Angels' Recipe of the Week
While we consider the things we will plant in our gardens this spring, we probably will be thinking about the recipes we’ll need to utilize the veggies we harvest. If the choice is to purchase fresh veggies at the farmer’s market, having new recipes at hand is so helpful. This recipe for Veggie Lasagna is very good! It can be served as a main dish with a salad or as a side dish with your favorite protein. Enjoy!
2 Tablespoons unsalted butter
8 oz. zucchini (1 med.), sliced into rounds
8 oz. yellow squash (1med.),sliced into rounds
1 cup sliced baby Bella mushrooms
1 cup spinach
Salt and pepper
9 lasagna noodles
1 15 oz. whole milk ricotta
1 can of tomato sauce , med. size (more if desired)
1 cup fresh basil leaves
1 cup shredded mozzarella
Preheat oven to 350 degrees. Melt butter in large skillet on medium heat. Add zucchini and yellow squash and cook until slightly tender, about 4 minutes. Add mushrooms and cook about 3 minutes. Add spinach and turn off heat. Toss to combine, let spinach wilt. Season with salt and pepper. Spray 13 x 9 inch baking dish. Place three noodles in baking dish side by side. Layer 1/3 of veggie mixture, 1/3 of ricotta cheese and 1/3 of tomato sauce. Spread evenly. Top with 1/2 cup of basil. Repeat two more times, topping last layer with mozzarella cheese. Cover with foil and bake for 35 minutes. Remove foil and place under the broiler for 5 minutes.