Whole Foods Lasagna Recipes

SUMMER VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
• Add eggplant and 1/4 teaspoon of the salt, and cook, stirring occasionally, until eggplant is browned, about 7 minutes.
• Transfer to a large bowl.
• In the same pan, add the remaining 1 tablespoon oil.
• Add mushrooms and 1/4 teaspoon of the salt, and cook until browned, about 5 minutes.
• Transfer to the bowl with the eggplant.
• In the same pan, cook onion and peppers until softened, about 7 minutes.
• Add squash, garlic, and 1/4 teaspoon of the salt, and cook until squash just begins to soften, about 4 minutes.
• Add vinegar and bring to a simmer; cook until vinegar is almost nearly reduced, about 4 minutes.
• Add tomatoes and oregano, stir to combine, then remove from the heat.
• Combine with reserved eggplant and mushrooms, and set aside.
• In a small bowl, combine ricotta, egg, and black pepper; stir to combine.
• In a separate bowl, combine mozzarella and parmesan cheeses.
• Spread 2 heaping cups of the vegetable mixture in the bottom of a 9x15-inch baking dish.
• Cover with a layer of lasagna noodles.
• Spread 1/3 of the ricotta mixture (about 1/2 cup) over the noodles, then sprinkle with 1/3 of the cheese mixture.
• Repeat with the remaining noodles, ricotta, and cheeses, ending with a layer of cheese.
• Set aside any remaining vegetable mixture to top the cooked lasagna later, if you like.
• Cover the lasagna with foil and cook until cheese is bubbly and hot throughout, about 30 minutes.
• Remove foil and bake until the top is lightly browned, about 5 minutes.
• Set aside to rest for 10 minutes before slicing, and serve with reserved vegetable mixture, if you like.

WHOLE FOODS LASAGNA

Steps:

• Preheat oven to 350°F. In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano. In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9- x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat. Top with sauce then sprinkle with remaining cheeses. Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving. Nutrition Per serving (about 11oz/309g-wt.): 410 calories (160 from fat), 17g total fat, 9g saturated fat, 25g protein, 42g total carbohydrate (6g dietary fiber, 10g sugar), 80g cholesterol, 890mg sodium http://www.wholefoodsmarket.com/recipes/1898#comments