RCI-ND.006.0030.001

Dreamfields Vegetable Lasagna

From the kitchen of Dreamfields Pasta Prep Time: 20 minutes | Bake Time: 50 minutes Serves 6

vegetarianvegandairy-freenut-free
Prep45 min
Cook35 min
Total80 min
Servings4
Difficultyadvanced

Ingredients

Method

1
Heat olive oil in a large skillet over medium-high heat, then add minced garlic and cook for 30 seconds until fragrant.
2
Add sliced mushrooms, chopped zucchini, sliced carrot, chopped red bell pepper, and thinly sliced red onion to the skillet; cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
6 minutes
3
Season the vegetables with ground black pepper, pour in red cooking wine, and simmer for 2 minutes to allow the wine to reduce slightly.
2 minutes
4
Stir in tomato basil pasta sauce and commercial pesto until well combined; remove from heat and let cool for 2 minutes.
5
Preheat oven to 375°F and spray a 9×9-inch or 8×8-inch baking dish lightly with cooking spray.
6
In a small bowl, combine part-skim ricotta cheese, grated Parmesan cheese, and shredded part-skim mozzarella cheese; mix until evenly distributed.
7
Spread a thin layer of the vegetable sauce mixture (about ½ cup) on the bottom of the prepared baking dish.
8
Layer 2 Dreamfields lasagna noodles over the sauce, breaking them to fit as needed, then spread one-third of the cheese mixture evenly over the noodles.
9
Repeat layering: spread another thin layer of vegetable sauce, add 2 more lasagna noodles, then spread another one-third of the cheese mixture.
10
Add the final layer: spread remaining vegetable sauce, top with the last 2 lasagna noodles, and cover with the remaining cheese mixture, spreading evenly to the edges.
11
Cover the baking dish with aluminum foil and bake for 25-30 minutes until the cheese is melted and the edges are bubbling.
28 minutes
12
Remove from oven, allow to rest for 3-5 minutes before serving to let the layers set.

What Makes This Variant Distinct

  • Original variant

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