Ease of Preparation: Easy
Preparation Time: 25 min
Cook Time: 25 min
Servings: 8
Recipe By: April Sims
From: Vegetarian Times 2007 Reader Recipe Contest
Other Vegetarian Main Dishes
Other Italian
Other Frontier Blends
Other Pasta
Other Vegetarian Main Dishes
Other Italian
Other Frontier Blends
Other Pasta
Easy Southwest Vegetarian Lasagna
Ingredients
12 ounces lasagna noodles, dry
4 tablespoons olive oil
1 cup zucchini, sliced thinly (1/8 inch)
1/2 cup onion, sliced thinly (1/8 inch)
1 cup fennel bulb, sliced thinly (1/8 inch)
2 large mangoes, peeled and chopped (can substitute frozen)
1 cup prepared pasta sauce
2 teaspoons Frontier Mexican Seasoning, divided
1/8 teaspoon cinnamon, ground
1 tablespoon dried cilantro
2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/8 teaspoon black pepper, fine grind
1 cup shredded mozzarella cheese
4 tablespoons olive oil
1 cup zucchini, sliced thinly (1/8 inch)
1/2 cup onion, sliced thinly (1/8 inch)
1 cup fennel bulb, sliced thinly (1/8 inch)
2 large mangoes, peeled and chopped (can substitute frozen)
1 cup prepared pasta sauce
2 teaspoons Frontier Mexican Seasoning, divided
1/8 teaspoon cinnamon, ground
1 tablespoon dried cilantro
2 cups ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg
1 teaspoon salt
1/8 teaspoon black pepper, fine grind
1 cup shredded mozzarella cheese
Directions
Preheat oven to 425 degrees.
Bring a large stockpot of water to boil. Add the lasagna noodles, cook until slightly underdone.
While noodles are cooking, heat a 12-inch nonstick saucepan with olive oil on medium-high heat. Once hot, add the zucchini, onion, fennel and mango. Cook, stirring occasionally for 8 minutes.
Stir the Mexican seasoning and the cinnamon into the pasta sauce; warm it in the microwave for 2 minutes.
Combine the cilantro, ricotta, Parmesan, egg, salt and pepper in a medium mixing bowl.
In a 13 X 9-inch glass baking dish, place 1/3 of the pasta sauce. Add 1/3 of the cooked lasagna noodles, 1/2 of the ricotta cheese mixture, 1/2 of the cooked zucchini mixture, 1/3 of the shredded mozzarella. Repeat the layers, topping with the last 1/3 of the lasagna noodles, pasta sauce and shredded mozzarella cheese.
Bake until the cheese turns brown and bubbly, approximately 8 to 10 minutes.
Bring a large stockpot of water to boil. Add the lasagna noodles, cook until slightly underdone.
While noodles are cooking, heat a 12-inch nonstick saucepan with olive oil on medium-high heat. Once hot, add the zucchini, onion, fennel and mango. Cook, stirring occasionally for 8 minutes.
Stir the Mexican seasoning and the cinnamon into the pasta sauce; warm it in the microwave for 2 minutes.
Combine the cilantro, ricotta, Parmesan, egg, salt and pepper in a medium mixing bowl.
In a 13 X 9-inch glass baking dish, place 1/3 of the pasta sauce. Add 1/3 of the cooked lasagna noodles, 1/2 of the ricotta cheese mixture, 1/2 of the cooked zucchini mixture, 1/3 of the shredded mozzarella. Repeat the layers, topping with the last 1/3 of the lasagna noodles, pasta sauce and shredded mozzarella cheese.
Bake until the cheese turns brown and bubbly, approximately 8 to 10 minutes.
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