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Best Vegetarian Lasagna
Ingredients
  • subheading: Roasted Vegetables:
  • 1 large leek, white and light green parts, chopped
  • 1 small red onion, chopped into ½” pieces
  • 3 cloves garlic, peeled and roughly chopped
  • 1 fennel bulb, chopped into ½” pieces
  • 2 carrots, sliced into thin rounds
  • 8 ounces baby Bella mushrooms, stemmed and halved
  • 1 zucchini, sliced into ¼”-thick half moons
  • 1 pint cherry tomatoes
  • 3 tablespoons DeLallo Extra Virgin Olive Oil
  • Salt and pepper to taste
  • subheading: Ricotta Filling:
  • 1 (16-ounce) container Whole Milk Ricotta Cheese
  • 1 cup grated Saviola Imported Parmigiano Reggiano D.O.P. Wedge, divided
  • ¼ cup chopped fresh Italian flat-leaf parsley
  • 2 eggs
  • Salt and pepper to taste
  • subheading: Lasagna:
  • 1 (9-ounce) package DeLallo No Boil Organic Whole Wheat Lasagna
  • 1 (24-ounce) jar DeLallo Imported Italian Crushed Tomatoes
  • 4 cloves garlic
  • ½ cup water
  • 2 tablespoons DeLallo Extra Virgin Olive Oil
  • 1 tablespoon salt
  • 2 cups grated provolone cheese
  • Chopped fresh Italian flat-leaf parsley for garnish
Steps
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