No Boil Lasagna Primavera
|Red onion||1 Large, thinly sliced|
|Olive oil||3 Tablespoon|
|Summer squash||1 Small, sliced into 1/4 inch rounds|
|Zucchini||1 Small, sliced into 1/4 inch rounds|
|Green bell pepper||1 Small, seeded, cored and thinly sliced|
|Asparagus stalks||8 , tough ends removed, chopped into 1 inch lengths|
|Red bell pepper||1 Small, seeded, cored and thinly sliced|
|Vegetable broth/Dry white wine||2⁄3 Cup (10.67 tbs)|
|Marinara sauce||3 3⁄4 Cup (60 tbs)|
|Lasagna noodles||8 Ounce|
|Herb bechamel sauce||2 Cup (32 tbs) (Using 1 Teaspoon Minced Fresh Thyme And 1/2 Teaspoon Minced Fresh Tarragon)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Mozzarella cheese||8 Ounce, shredded|
Preheat oven to 350°.
In saute pan over medium heat, cook onion in oil until just wilted.
Add summer squash, zucchini, green pepper, and asparagus and cook 5 to 8 minutes, stirring constantly.
Add red pepper, cook 5 more minutes, and set aside.
In saucepan, add broth to Marinara Sauce and blend thoroughly.
Simmer over medium heat until heated through.
Cover bottom of baking dish with 1 1/3 cups of the Marinara Sauce.
Lay half of the uncooked lasagna noodles over the sauce and cover with the vegetables.
Pour 1 cup of the Herb Bechamel Sauce over vegetables and sprinkle with half the Parmesan cheese.
Top with 1 cup Marinara Sauce and add another layer of lasagna.
Spread the rest of the Bechamel Sauce over the lasagna, sprinkle with remaining Parmesan, and cover with the rest of the Marinara Sauce.
Sprinkle with mozzarella.
Cover pan with aluminum foil and bake 30 minutes.
Remove foil cover and bake 15 more minutes or until bubbly and golden brown.