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"This is my second order for your oregano and
I would like to say that it is the "BEST" I have ever used. It is better,
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- Roasted Vegetable Lasagna
- (Lasagne di Verdure Arrosto)
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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
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- Directions:
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- 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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