Products used in this recipe
Santa Fe Vegetable Lasagna
Yield: 12 Servings (9.8 oz.)
Yield: 12 Servings (9.8 oz.)
A tasty lasagna option that lets the vegetables steal the show—it's so good they won't even notice it doesn't include meat or noodles.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Smooth Sliced Zucchini 12/2lb | 32 oz. | |
| Salt | to taste | |
| Black pepper | to taste | |
| All-purpose flour | 2 oz. | |
| Marinara sauce | 24 oz. | |
| Simplot Simple Goodness™: Santa Fe Vegetable Blend 12/2lb | 40 oz. | |
| Mozzarella cheese, shredded | 12 oz. | |
| Garlic, minced | 1 oz. | 2 Tbsp. |
| Italian seasoning | .25 oz. | 1 Tbsp. |
| Ricotta cheese | 16 oz. | |
| Eggs | 2 oz. | 1 each |
Preparation Instructions:
- Step 1
- Preheat oven to 350˚F.
- Step 2
- Place zucchini on a sheet pan sprayed with pan release, season with salt and pepper, and bake for 15 minutes. Cool on paper-lined tray to remove excess moisture. Toss zucchini with flour to coat. In a large bowl, combine 22 fl. oz. marinara, vegetable blend, 4 oz. cheese, garlic and seasonings. In a separate bowl, combine ricotta cheese and egg.
- Step 3
- In the bottom of a 2-inch half pan coated with pan release, evenly spread all of the components to create layers. Start with 2 fl. oz. of marinara, top with half of the zucchini, half of the vegetable blend, half of the ricotta blend and 4 oz. of mozzarella. Repeat with remaining ingredients. Bake for 60 minutes. Remove from oven allow to rest 15 minutes before serving.
