Fresh Harvest Lasagna Wednesday, September 23, 2009


Hidden Valley Ranch “Fresh Taste for the Family” Contest
Nancy Orrick of Knoxville, 1st Place, 2009 Tennessee Valley Fair

1 oz pkt Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
2 Tbsp olive oil
1/2 cup chopped red onion
3 cloves of garlic, minced
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup chopped zucchini
1/2 cup shredded carrots
1 cup sliced mushrooms
2 26 oz jars spaghetti sauce
15 oz part skim ricotta cheese
2 large eggs, lightly beaten
1 cup shredded asiago cheese
1 cup grated parmesan cheese
12 oven-ready lasagna noodles
2 1/2 cups shredded mozzarella cheese


Heat olive oil in a large skillet over medium heat. Add onions, garlic, carrots, and peppers. Saute several minutes until vegetables start to soften. Add zucchini and mushrooms. Saute 2 - 3 minutes until the vegetables have released most of their moisture. Stir in sauce. Bring to a boil, then reduce heat and let the sauce simmer about 15 minutes. In a bowl, mix ricotta cheese, eggs, asiago cheese and ranch mix. Set aside. Spoon about 3/4 cup of the vegetable sauce into the bottom of 9x13-inch pan. Top with four lasagna noodles. Top with 1/2 the ricotta mixture, the parmesan cheese and 1/3 of the sauce. Top with four more lasagna noodles, the remaining ricotta mixture, 1 cup of the shredded mozzarella cheese and 1/3 of the sauce. Top with the remaining lasagna noodles and remaining vegetable sauce. Sprinkle 1 cup mozzarella cheese over the vegetable sauce. Preheat oven to 375 degrees. Cover with aluminum foil and bake for 30 minutes. Remove foil, sprinkle 1/2 cup mozzarella cheese on top and bake another 10-20 minutes until golden and bubbly. Let rest 15 minutes before cutting. Makes 6-8 large servings.

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