~< Veggie Lasagna >~

Serves 8-10 

Ingredients :

Bake ready lasagna sheets - 1 pk
Marinare / Pasta sauce of choice - 24 oz jar
Boursin Garlic and herb cheese - 1 pack (optional)
Mozzarella / Cheddar cheese, shredded (approx 3 cups)
Ricotta cheese - 24 oz
1 Zucchini - diced
1 Bellpepper - diced
1 Onion - chopped
1/2 cup Frozen Corn
3/4 cup Frozen Peas & Carrots
Frozen spinach
1 egg
2 tbsp italian seasoning
1 tbsp chilli flakes
2 tbsp Extra Virgin Olive oil
Freshly ground pepper to taste
Fresh basil
Salt


1. Preheat the oven to 425 degrees Fahrenheit.
2. To prepare the filling

•  Heat olive oil in a large skillet. Add onions, bell peppers and salt. Cook, stirring every couple of minutes, until the onions turn slightly pink. 
• Meanwhile defrost the frozen veggies. Soak corn, peas and carrot in water and microwave them in a microwave-safe bowl for 4-5 minutes.
• When the onions are done add Boursin cheese, the microwaved veggies, zucchini and thawed spinach. Cook, stirring frequently, until the spinach has wilted. Turn heat to medium-low. Season with black pepper, red chili flakes and italian seasoning. Cover lid and let it cook for 7-8 mins.
• In a bowl mix 1 egg and ricotta cheese until well combined. Add this ricotta-egg mix to the veggies. 
• Your filling is ready !

3. Now let's prepare the layer :

• Spread 6 oz Rao's sauce  (1/4th of the jar) evenly over the bottom of a baking dish. Layer 6 lasagna noodles on top (snap off their ends to fit or overlap their edges as necessary | Also, remember that the lasagnia sheets expand when they cok so leave space in the baking sheet accordingly). Spread half of the cottage cheese mixture evenly over the noodles. Top with 6 oz Raos sauce, sprinkle a few drops of water, then sprinkle1 cup shredded cheese on top.
• Top with 6 more noodles, followed by the remaining cottage cheese mixture, Raos sauce. Sprinkle 1cup shredded cheese on top.
• Top with 6 more noodles, then spread remaining Raos tomato sauce over the top evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
• Assembling is done !

4. Cover the baking dish with aluminium foil and bake for 25 mins. Then remove the cover and bake for another 5-10 minutes until the cheese on top has brown spots.

5. Remove from oven and let the lasagna cool for 15, so that it has time to set and cool down. Sprinkle basil over the top, then slice and serve. (Optional : drizzle balsamic glaze on top.)


Specific brands I used :

- Barilla Bake ready lasagna sheets -
- Rao's Homemade Arrabbiata Sauce - 24 oz jar
- Boursin Garlic and herb cheese - 1 pack
- Kerrygold reserve cheddar cheese - 0.5 lb block, shredded (approx 3 cups)