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lasagna noodles extra-virgin olive oil onion broccoli red pepper zucchini ginger curry powder garlic marinara sauce chile flakes yogurt heavy cream water salt freshly ground pepper Mozzarella cheese
Viewed: 62 - Published at: 5 years agoIngredients
- 9 lasagna noodles
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 cup chopped broccoli
- 1 medium red pepper, diced
- 1 medium zucchini, diced
- One 2-inch piece of fresh ginger, peeled and finely minced
- 1 tablespoon curry powder
- 3 garlic cloves, minced
- 1 1/2 cups marinara sauce
- 1/2 teaspoon chile flakes
- 3 tablespoons plain Greek yogurt
- 1/2 cup heavy cream
- 1 1/4 cups water
- Sea salt
- Freshly ground pepper
- 4 ounces fresh mozzarella cheese, pulled into small pieces (1 cup)
Method
- Preheat the oven to 425.
- In a large frying pan, heat the extra-virgin olive oil over medium high heat.
- Add the onions and cook for 5 minutes, until they are soft and beginning to brown.
- Add the broccoli, red pepper, zucchini and ginger and cook, stirring occasionally, for 10 minutes, until the vegetables are soft and start to brown.
- Add the curry powder and the garlic and cook for 30 seconds.
- Add the marinara sauce, chile flakes, Greek yogurt, heavy cream and water and season generously with sea salt and freshly ground pepper.
- In a 9-by-11-inch ovenproof baking dish, spread 1/2 cup of the curried marinara sauce and top with 3 lasagna noodles.
- Spread 1/3 of the curried marinara sauce over the noodles.
- Repeat with the remaining noodles and sauce.
- Dot the top of the lasagna with the fresh mozzarella.
- Cover the baking dish with nonstick aluminum foil and bake in the preheated oven for 35 minutes, until the lasagna is hot and the noodles are cooked through.
- Remove the foil, turn the oven to broil and broil the lasagna for 5 to 10 minutes, until the top is brown and bubbly.
- Remove the lasagna from the oven and let it rest for at least 5 minutes before serving.
