|9-12||CATELLI EXPRESS® Lasagne Noodle|
|4||eggplant slices, each 1/2-in (1cm) thick|
|1||zucchini, thickly sliced lengthwise|
|1||sweet red pepper, quartered|
|3 tbsp (45 mL)||olive oil|
|2 cups (500 mL)||sliced mushrooms|
|1/4 tsp (1 mL)||each salt and pepper|
|3 cups (750 mL)||tomato sauce|
|1 jar||Renée's Gourmet™ Mighty Caesar Salad Dressing|
|1 1/2 cups (375 mL)||ricotta cheese|
|2 cups (500 mL)||shredded Mozzarella or Italian blend cheese|
Sprinkle eggplant liberally with salt; place in colander for 10 minutes. Preheat indoor grill to medium-high. Rinse eggplant well and pat dry. Brush eggplant, zucchini and peppers evenly with 2 tbsp (30 mL) of the olive oil.
On indoor grill or in skillet over medium-high heat, grill or cook vegetables until browned and softened. Chop and reserve. In skillet over medium-high heat, heat remaining 1 tbsp (15 mL) of the oil. Cook mushrooms until golden. Add to reserved vegetables. Season to taste.
Preheat oven to 400°F (200°C). In large bowl, mix together ricotta cheese and salad dressing. Spread 1/2 cup (125 mL) of the tomato sauce in the bottom of 13x9-in (3L) glass baking dish. Top with 3 noodles. Spread cheese mixture evenly over noodles. Top with additional 3 noodles and more sauce. Spread vegetables evenly over sauce.
Available sales for ingredients
Recipes you might also like