We teamed up with the always-delicious Italian restaurant, Enoteca Mozza Pizzeria Moderna for a delectable and authentic lasagna, prepared exclusively for us. With twist on a classic recipe, this meal will have your friends and family begging for seconds.
Ingredients
- 8 9×10 precooked lasagna pasta sheets
- 2 cups shredded mozzarella
- 3 475g Ricotta cheese
- 1 ½ cup Paremgiano cheese
- 1 cup 35% cream
- 250g cooked spinach, chopped
- ½ cup seasoned bread crumbs
- 2.5L cooked tomato sauce
- 2 red bell peppers, julienned
- 2 yellow bell peppers, julienned
- 2 medium zucchini, julienned
- ¼ cup olive oil
- 1 tbsp garlic, minced
What You’ll Need
Directions: Prepare
- In a large bowl, combine: ricotta, cream, spinach and ¼ cup bread crumbs. Set aside.
- Sautée in a medium pan until soft: olive oil, garlic, red peppers, yellow peppers and zucchini. Set aside.
Assemble
- Cover bottom of 10”x20” lasagna pan with a generous amount of tomato sauce.
- Cover with 2 sheets of pasta. Cover with tomato sauce.
- Spread 1 cup of mozzarella evenly over pasta. Sprinkled with ½ cup Parmegiano cheese.
- Cover with 2 more sheets of pasta. Cover pasta with tomato sauce and ½ the ricotta mix, ½ remaining bread crumbs and ½ cup Parmegiano cheese.
- Cover with 2 sheets of pasta and tomato sauce. Combine remaining ½ of ricotta mix with vegetables and spread evenly over pasta layer. Sprinkle with remaining ½ cup Parmegiano cheese and remaining bread crumbs.
- Cover with remaining sheets of pasta and tomato sauce. Cover pan with foil wrap. Bake at 375* for 45minutes.
- Remove foil. Spread remaining mozzarella cheese evenly over top, and continue baking for 15 minutes until brown.
- Remove from oven. Let sit for 10 – 15 minutes. Cut and serve.