Vegetable Lasagna

This delicious vegetable lasagna features items sourced right here at the Venice Farmers Market!

• Produce from C+F Produce, Dusty’s Produce, or Fresh Harvest

• Lasagna from The Pasta Machine

• Cheeses from Stamper Cheese

• Olive Oil from Earths Complete

Ingredients:

• 12 lasagna noodles

• 1 large eggplant, thinly sliced

• 1 zucchini, thinly sliced

• 1 red bell pepper, diced

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 2 cans crushed tomatoes

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• Salt and pepper

• Olive oil

Instructions:

1. Preheat oven to 375°F.

2. Cook lasagna noodles according to package instructions and set aside.

3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until fragrant.

4. Add sliced eggplant, zucchini, and diced bell pepper to the skillet and cook for 5-7 minutes, until slightly tender.

5. Add crushed tomatoes, salt, and pepper to the skillet and let the mixture simmer for 10-15 minutes.

6. In a separate bowl, mix together ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.

7. Spread a layer of the vegetable-tomato mixture on the bottom of a 9x13 inch baking dish.

8. Place 4 lasagna noodles on top of the vegetable mixture.

9. Spread half of the cheese mixture on top of the lasagna noodles.

10. Repeat the layers of vegetable mixture, noodles, and cheese until all ingredients are used.

11. Cover the baking dish with foil and bake for 30-35 minutes.

12. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

13. Let cool for a few minutes before serving.