This makes a huge thing of lasagna. It looks like a pain, but really, it isn’t. And you can freeze it.
Pam cooking spray
9 uncooked lasagna noodles
1 onion, diced
1 zucchini, julienned
1 carrot, julienned
½ c vegetable broth
Balsamic Vinegar, to taste, about 1/8 cup
1 eggplant, sliced into rounds or strips
1 14 oz can marinated artichoke hearts, drained and chopped
10 oz frozen chopped spinach
1/3 cup Pesto (I got mine from Sam’s Club)
1 packet Parma Rosa sauce packet
1 packet Pesto sauce packet
1 pint ricotta cheese
Fresh mozzarella cheese to taste
Parmesan-Reggiano cheese to taste
Dump Parma Rosa and Pesto powdered sauce packets into a pan. Add 1 ¼ c milk and 2 TB butter. Heat to simmer and whisk continually so milk doesn’t burn. Set aside and allow to thicken and cool
Saute onion, zucchini, carrot, and garlic until everything is tender. Add broth, stir in artichoke hearts and spinach, simmer 5 minutes. Add balsamic vinegar, pesto, and ¼ cup of sauce. Let cool. When cool, stir in ricotta cheese and parmesan-reggiano.
Preheat oven to 350. Cover a cookie sheet with aluminum foil, spray with Pam, and place sliced eggplant on. Bake until slightly browned, then flip and bake until slightly browned. Set aside.
Layer as follows:
Sauce (to keep noodles moist on bottom, otherwise they won’t cook—they need the moisture. This will use all but about ½ cup of sauce)
Pasta (3 sheets, side by side. Make sure your pan is big enough)
Ricotta/veggie mixture (spoon careful so you don’t break noodles)
Pasta (3 sheets again)
Pasta (3 sheets)
Cover lasagna with foil. (I used a glass pan). Bake lasagna at 350` for 40 minutes. Take out, remove foil, sprinkle cheese on top, and bake uncovered another 20 minutes. Make sure noodles are done, serve.