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Food Friday Recipe: Lasagna with Fresh Veggies

Veggie_Lasagna.jpg
jugglerpm via Flickr
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Tune in to Food Friday this week, when Chef Josh Kroner of Terrapin in Rhinebeck, New York, will join us in the studio to talk about cooking with kids!

Each month, Terrapin hosts a Kids Taste and Talk, where Chef Kroner invites kids, ages 8-12, to join him for a discussion of food and fun with cooking. This recipe was featured at February's event.

Lasagna with Fresh Veggies

Ingredients

1 pound fresh pasta sheets or pre-cooked lasagna noodles

24 ounces marinara tomato sauce

1 pound mixed cooked vegetables

1 pound cooked sausage (optional)

1 pound mozzarella cheese, shredded

½ cup parmesan cheese, grated

1 quart fresh ricotta

¼ cup basil pesto

2 eggs

1 tablespoon maple syrup

To taste salt and pepper

Directions

Preheat oven to 350 degrees.  In a large mixing bowl, combine ricotta, parmesan, pesto, eggs and syrup.  Mix well and season to taste with salt and pepper. In a 9 x 12 baking dish, spoon 5 ounces of marinara sauce.  Cover with pasta, then spoon out 1/3 of the ricotta cheese mixture.  Spoon 5 ounces of marinara over the top of the ricotta, then add 1/3 of your vegetables and sausage and cover with ¼ of the mozzarella.   Cover with pasta and repeat ricotta-sauce-vegetables/sausage-mozzarella-pasta for two more layers.   Top with remaining marinara and finish with remaining mozzarella.  Bake in oven for 30 minutes or until the top is nicely browned and the cheese is bubbling.  If the top starts to get too dark, before the interior is hot, cover with parchment or foil.  Remove and let cool slightly before serving.

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