Fresh oregano

 

 

 

 

Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Roasted Vegetable Lasagna
Roasted Vegetable Lasagna
(Lasagne di Verdure Arrosto)
 
 
Ingredients:

1 lb plum tomatoes, cut in 1/4-inch slices
1 lb zucchini, cut in 1/4-inch slices
1 lb yellow squash, cut in 1/4-inch slices
2 red bell peppers, cut in 1-inch strips
2 green bell peppers, cut in 1-inch strips
1/2 lb mushroom caps, cut in 1/4-inch slices
1 tsp salt
1 tbs extra virgin olive oil
Vegetable-oil cooking spray
1 egg white, lightly beaten
2 containers (15 oz each) ricotta cheese
2 tbs prepared pesto sauce
1/3 cup grated Parmigiano cheese
3 cans (14 and 1/2 oz each) diced tomatoes with garlic and onion
12 oven-ready lasagna noodles (1 package)
2 cups shredded mozzarella cheese
 
Directions:
 
Preheat oven to 475° F.

Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and olive oil in a bowl.

Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes.

In a bowl, mix egg white, ricotta, pesto, and Parmigiano cheese.

Coat a 9 x 12 inch baking pan with cooking spray.

Spread 1 can tomatoes on the bottom.

Top with 3 noodles.

Spoon 1 and 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella.

Repeat this layer, starting with tomatoes.

Add final can tomatoes, three noodles, remaining ricotta mix and vegetables.

Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil.

Bake 30 minutes. Makes 12 servings.
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