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Categories:
pasta sauce boil lasagna noodles arugala lemon garlic Ricotta cheese Parmesan Mozzarella logs goat cheese bell peppers thyme oregano chiffonade parsley
Viewed: 23 - Published at: 9 years agoIngredients
- 7 cup "lazy pasta sauce" see my recipes
- 1 1/2 box no boil lasagna noodles
- 3 handfuls arugala
- 1 lemon; zested
- 1 head garlic; roasted
- 3 cup ricotta cheese
- 1 cup parmesan; grated
- 1 cup mozzarella; shredded
- 2 logs goat cheese
- 6 roasted bell peppers; large julienne
- 1 tbsp thyme; minced
- 3/4 oz oregano; minced
- 3/4 oz basil; chiffonade
- 1 bunch parsley
Method
- Combine ricotta, lemon juice and zest, 2/3 of the herbs, and roasted garlic in a large mixing bowl and whisk until incorporated.
- Set a pinch of rosemary and thyme aside to sprinkle over the top of the final layer.
- Spray a large casserole dish with non-stick cooking spray.
- Lay lasagna noodles across the bottom.
- Ladle sauce to cover.
- Spread arugala and goat cheese.
- Spread 1/3 of the parmesan.
- Top with a layer of noodles.
- Ladle sauce to cover noodles.
- Spread ricotta mixture.
- Spread roasted bell peppers.
- Spread 1/3 of the parmesan and remaining herbs.
- Top with a layer of noodles.
- Ladle sauce to cover.
- Top with mozzarella and remaining parmesan.
- Cover and bake at 350 for approximately one hour.
- Uncover during last ten minutes of cooking.
- Variations; Cream sauce, bechamel, grilled zucchini, smoked mozzarella, sauteed spinach, boursin, eggplant
