Goofys Goofy Vegetable Lasagna Recipe
Vegetable lasagna with zucchini, tomotoes and four kinds of cheeses
Ingredients
- 3 tablespoons minced fresh garlic
- 2 tablespoons cilantro pesto
- 1 tablespoon sun dried tomato pesto
- 1 teaspoon vegetable base
- 1/4 cup olive oil
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 cups sliced zucchini
- 1 cup diced tomatoes
- 1 medium sized green pepper, cleaned, seeded and julienne
- 1 medium sized red pepper, cleaned, seeded and julienne
- 1/2 cup chopped frozen spinach
- 1/4 cup ricotta cheese
- 1/8 cup heavy cream
- 2 tablespoons parmesan cheese
- 4 cups grated provolone cheese
- 4 cups grated mozzarella cheese
- 3 chipotle pepper tortillas
Instructions
- Place garlic, pesto, vegetable base, olive oil, salt and pepper in a large bowl.
- Mix together and add all vegetables toss together until well incorporated.
- Set aside.
- Take the ricotta cheese, heavy cream, and parmesan cheese in a large bowl mix well.
- Add the provolone and mozzarella cheeses.
- Toss well until your creamy cheese mixture coats the grated cheeses.
- Set aside.
- In a 12 inch round casserole baking dish spray the bottom with cooking spray.
- Place one off the tortilla shells in bottom of dish.
- Measure out 2 cups of cheese mixture spread evenly across tortilla.
- Next take 2 cups of the vegetable mixture and spread evenly across.
- Take the second tortilla lay atop the vegetables and repeat the same process with the cheeses and the vegetables.
- Last take the final tortilla position on top and take the last two remaining cups of cheese spread evenly across the top.
- Wrap the lasagna by taking parchment paper and then cover over with foil sealing tightly.
- Place in a 350 degree oven for 35 minutes.
- Remove foil and parchment paper and brown for an addition 10 minutes. (total cooking time is 45 minutes)
- Remove from oven, let sit for 15 minutes, cut like a pie into 12 portions.