Florida Vegetable Lasagna

servings 8

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Ingredients

10 to 12 no boil lasagna sheets

1 Florida egg

2 cups Florida zucchini, ends trimmed and sliced into thin rounds

2 cups Florida yellow squash, ends trimmed and sliced into thin rounds

1 cup Florida mushrooms, washed and sliced thin

15 ounces ricotta cheese

1 tablespoon olive oil

½ cup parmesan cheese, grated

3 cups marinara sauce (plus more if desired)

¼ cup fresh basil, hand torn

2 tablespoons fresh garlic, chopped fine

4 cups mozzarella cheese, shredded

1 tablespoon dried Italian herb seasoning mix

1 tablespoon Florida all-purpose seasoning blend

Preparation

Pre-heat oven to 350 degrees. In a small mixing bowl, add ricotta cheese, egg, dried Italian herb mix, finely chopped garlic and ¼ cup parmesan cheese. Mix ingredients well and set aside.

In a medium sized bowl, add the sliced yellow squash, sliced zucchini, sliced mushrooms, olive oil and all-purpose seasoning blend. Mix ingredients to coat.

Spread ½ cup of marinara sauce across the bottom of a 9×13-inch baking dish. Arrange one third of the lasagna sheets over the sauce. Add a layer of the squash-mushroom mixture, mozzarella cheese, marinara sauce, ricotta and fresh basil leaves. Repeat this layering process until all ingredients are used up. Finish the top with an extra layer of marinara sauce, the remaining mozzarella cheese and the parmesan cheese. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10 to 15 minutes until bubbly and golden. Remove from the oven and let cool at room temperature for 10 to 12 minutes. Use a sharp spatula to cut. Serve warm with extra marinara sauce and grated parmesan cheese. Garnish with fresh basil leaves.

Florida Vegetable Lasagna

Ingredients

Preparation

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