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Puttanesca Vegetable Lasagna


16 oz.              Ricotta cheese
1 jar                 Robert Rothschild Farm Puttanesca Pasta Sauce
1 lb.                 Lasagna noodles, cooked
2                      Zucchini, cut lengthwise
1                      Eggplant, cut lengthwise
2                      Red peppers, roasted and cut in strips
1 large             Onion, cut in 1/2 inch rounds
8 oz.                Mozzarella cheese
4 oz.                Parmesan cheese
1/4 cup            Olive oil


Preheat oven to 350 degrees F. Brush vegetables with olive oil and grill over medium heat  2 – 3 minutes per side. To assemble the lasagna, lightly grease a 9x13-in. pan.  Place 1/4 cup of sauce in the bottom of the pan. Top noodles with a layer of ricotta cheese, then a layer of grilled vegetables, a layer of mozzarella cheese and a layer of sauce. Repeat layering until ingredients have been used, ending with mozzarella and Parmesan cheese. Drizzle top with remaining olive oil. Place aluminum foil over pan and bake for 1 hour. Remove aluminum foil for last 15 minutes of baking.

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