Lasagna Primavera
By: Anonymous
Published: Monday, November 30, 2009 - 1:15pm

Ingredients




2 Carrots, Shredded
1 lrg Onion, Chopped
2 Cloves Garlic, Minced
1 teaspoon Cajun/Creole Seasoning
1 tablespoon Olive Oil
1 ct , (15 Oz) Ricotta Cheese
2 Eggs
1/4 cup Grated Parmesan Cheese
1 tablespoon Italian Seasoning
12 ounces Uncooked Lasagna Noodles
16 ounces Sliced Mushrooms
2 smalls Yellow Squash (About ½ Lb.), Thinly Sliced
8 ounces (2 C) Shredded Italian Cheese Blend, Divided
1 cup Vegetable Or Chicken Broth

Preparation

1 In medium nonstick skillet over medium-high heat, cook carrot, onion, garlic, and seasoning in oil, stirring occasionally, until vegetables are tender, about 5 minutes. In medium bowl, stir together ricotta, eggs, parmesan, and Italian seasoning. Coat 9x13-inch baking dish with nonstick cooking spray. Layer ingredients in pan as follows; 4 lasagna noodles, breaking as needed; half of the mushrooms; half of the squash; half of the carrot mixture; 2/3 c of the shredded cheese; 4 lasagna noodles; rema 2 NOTES : This hot new item is an intriguing change of pace. There's NO tomato sauce, but there are plenty of vegetables and lots of great familiar flavors!