Spring Vegetable Lasagna

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Ricotta Cheese: Ricotta cheese is an Italian cheese made from leftover whey produced during the cheese- making process. Made from sheep, cow, or goat’s milk, ricotta is soft, creamy, and mild.

Cooking Tip

Because of their many layers, leeks can be difficult to clean properly. It is best to cut the leeks as directed in the recipe, then soak them in a bowl of cold water to release any dirt. Be sure to read through the entire recipe before you begin cooking. Trust us– you’ll be glad you did! Visit youtube.com/theplated for helpful how to videos!

Wine Pairing: 2011 La Pinot

Ingredients

  • 3⁄4 cup peas
  • 12 ounces zucchini
  • 2 portobello mushrooms
  • 6 ounces leeks
  • 1  shallot
  • 2  cloves garlic
  • 1 lemon
  • 1 cup ricotta
  • 1⁄4 cup pesto, divided
  • 1 can can diced tomatoes
  • 1⁄2 cup + 2 tablespoons mozzarella cheese

What You Need At Home

  • Baking sheet
  • Small pot
  • Large ovenproof baking dish
  • Aluminum foil
  • 3 tablespoons olive oil
  • 1 egg
  • kosher salt
  • black pepper

Instructions

1. Prepare Vegetables

Preheat oven to 425°F. Set aside peas to thaw. Rinse zucchini and cut lengthwise into 1⁄4-inch slices. Wipe mushrooms clean with a damp paper towel and halve. Trim and discard roots and tops of leeks, leaving only white and light green parts. Halve lengthwise. Place cut-side down in a medium bowl of cold water and allow dirt to sink to the bottom. Peel shallot and mince. Mince garlic.

2. Roast Vegetables

Drain leeks. On a baking sheet, toss mushrooms, zucchini, and leeks with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer and roast until vegetables are tender, about 13 minutes. Meanwhile, zest lemons, then halve. In a small bowl, combine ricotta, lemon zest, egg, peas, and 2 tablespoons pesto. Taste and add salt and pepper as needed. Set aside.

3. Make Sauce

Heat 1 tablespoon olive oil in a small pot over medium-high heat. When oil is shimmering, add shallot and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, 1 minute. Add tomatoes and their juices, stir to coat, and simmer until slightly thickened, 10 minutes. Taste and add salt and pepper as needed. Remove from heat.

4. Layer Lasagna

In a large ovenproof baking dish, spread 1⁄3 cup tomato sauce evenly over bottom. Top with a single layer of zucchini, overlapping slightly if necessary. Cover with 1⁄3 cup more tomato sauce, followed by 1⁄3 cup ricotta mixture and 2 tablespoons mozzarella. Fit mushroom caps in corners, layering leeks in the center in a single layer.

5. Assemble Lasagna

Repeat with tomato sauce, ricotta, and mozzarella. Finish with a single layer of remaining zucchini, tomato sauce, and remaining ricotta and mozzarella.

6. Bake Lasagna

Cover lasagna tightly with foil, and bake until warmed through, about 15 minutes. Uncover, remove from oven, and dollop over remaining pesto. Bake, uncovered, until cheese is bubbling, 5 minutes more. Let lasagna cool for 5 minutes, then cut into pieces and serve.

 

Recipe provided by Plated.com – For more information or recipes like this delivered to your door visit www.Plated.com

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