Farmers Market Lasagna Recipes
FARMER'S MARKET LASAGNA
Steps:
- 1. Prep the veggies. Put all the veggies in a bowl and pour in 2 tablespoons water. Cover and microwave on high for 2 minutes; drain. Stir in spinach. Heat pasta sauce, covered, on high for 2 minutes. 2. Pile it in. Layer 1/2 cup sauce, 4 noodles, half the veggies, 1/2 the ricotta, 1 cup sauce, and 1/3 cup mozzarella. Stack on 4 more noodles, remaining veggies and ricotta, 1/3 cup mozzarella, 4 noodles, and rest of sauce. 3. Cover with cheese. Preheat the oven to 350 degrees F. Sprinkle on the remaining mozzarella and cover the dish tightly with foil. Bake for 1 hour. Let stand 15 minutes before slicing. Makes 8 pieces.
FARMER CHEESE LASAGNA
Steps:
- Preheat your oven to 350 and grab a 9" x 11" glass dish. In a small bowl, mix the Farmer Cheese, egg, Parmesan, garlic, basil and salt and pepper together. Pour a layer of sauce in the bottom of the pan and lay 4 lasagna noodles down, overlapping them slightly. There's no need to boil them first, they'll soften up when you bake them. On top of that, layer more sauce, some mozzarella and the Farmer Cheese mixture. Make it easy on yourself by loading up a zip-top plastic bag with the cheese mixture and cutting off one corner - then squeeze it on without spreading it and making a mess. Continue layering the pasta, sauce, mozzarella and Farmer Cheese until the pan is full. Don't add any cheese to the top layer, just top it off with a good amount of sauce. The liquid from the sauce will help soften the noodles, so be generous. You'll probably end up using 1.5 jars. Cover the pan with aluminum foil and bake for 45 minutes. Then remove the foil and bake for 15 more minutes. You can top it with more Parmesan or basil, or leave it as is. You can also add a layer or two of browned ground beef if you like, or Italian-style seitan crumbles if you're a vegetarian.
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- Preheat the oven to broil and place a rack in the highest position. Arrange the eggplant in a single layer on a baking sheet and spray or brush lightly with olive oil. Toss to coat, then broil, tossing once, until soft and brown, about 15 minutes.
- When the eggplant is done, preheat the oven to bake at 375ºF and move the oven rack to the middle position. Spray a 9x13 baking dish with cooking spray or olive oil and pour in about 1/2 cup of marinara. Spread the marinara to lightly coat the bottom of the pan and set aside.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package directions. When it’s done, drain into a colander in the sink and place under cold running water until cool enough to handle. Lay each noodle out on a clean kitchen towel or paper towel and pat dry.
- While the pasta is cooking, heat 1 tablespoon olive oil in a large pan over medium heat. Add the onion and cook until translucent, about 7 minutes. Add the zucchini, yellow squash, and tomato and cook, stirring, two minutes more. Add the spinach and garlic and continue to cook and stir until the spinach is wilted and the garlic is fragrant, about 1 minute more. Remove from the heat. If a lot of liquid has accumulate, drain a little off.
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