 Lasagna Primavera
Makes 8 servings
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Image © Newman's Own, Inc.®
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Lasagna Primavera
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Ingredients
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1
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(8-ounce) package lasagna noodles
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3
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carrots, cut into 1/4-inch slices
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1
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cup broccoli flowerets
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1
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cup zucchini, cut into 1/4-inch slices
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1
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crookneck squash, cut into 1/4-inch slices
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2
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(10-ounce) packages frozen chopped spinach, thawed
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1
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(8-ounce) container ricotta cheese
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1
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(26-ounce) jar NEWMAN'S OWN® Marinara Sauce with Mushrooms
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3
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cups (12 ounces) shredded mozzarella cheese
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1/2
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cup (2 ounces) grated Parmesan cheese
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Bring 3 quarts water to a boil in a 6-quart saucepan over high heat. Add lasagna noodles and cook 5 minutes. Add carrots; cook 2 more minutes. Add broccoli, zucchini and crookneck squash; cook 2 minutes or until pasta is tender. Drain well.
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Squeeze liquid out of spinach. Combine spinach and ricotta cheese. In a 3-quart rectangular baking pan, spread one third of the Newman's Own® Marinara Sauce with Mushrooms. Line pan with lasagna noodles. Layer half each of the vegetables, spinach mixture and mozzarella cheese over the noodles; top with half of the remaining Newman's Own® Marinara Sauce with Mushrooms. Repeat layers. Sprinkle with Parmesan cheese.
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Place baking pan on 10×15-inch baking sheet which has been lined with foil. Bake uncovered in a 400°F oven about 30 minutes or until hot in the center. Let stand 10 minutes before serving. (Casserole may be prepared up to 2 days before baking. Refrigerate, covered, until 1 hour before baking. If cold, bake for 1 hour at 350°F.)
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© Newman's Own, Inc.®
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Printed
from fbnr.com
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