Tuesday’s Taste Tempters

Tuesday’s Taste Tempters

Posted: Tuesday, February 28, 2012 8:00 pm

The Messenger 02.28.12

Each Tuesday, The Messenger will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe has been submitted by Dreamfields.
Vegetable Lasagna
6 pieces Dreamfields Lasagna
1 tablespoon olive oil
2 cloves garlic, minced
3⁄4 cup sliced mushrooms
3⁄4 cup chopped zucchini (1 small zucchini)
1⁄2 cup sliced carrot
1⁄2 cup chopped red bell pepper
1⁄2 cup thinly sliced red onion
1⁄4 teaspoon black pepper
1⁄4 cup dry red wine
2 cups tomato-basil pasta sauce
1 cup part-skim ricotta cheese
1⁄4 cup grated Parmesan cheese
2 tablespoons commercial basil pesto
Nonstick cooking spray
3⁄4 cup (3 ounces) shredded part-skim mozzarella cheese
Preheat oven to 375 degrees.
Cook lasagna according to package directions. Drain and cut each piece in half.
Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
Spray 8-inch square baking dish with cooking spray. Spread 3⁄4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
Cover and bake at 375 degrees 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

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