Main dishes
Lasagna Primavera
Preparation
20 min
Cooking time
45 min
Portions
8
Ingredients
Preparation
- Heat a large nonstick or cast-iron frying pan over medium-high heat and add about half of the olive oil.
- Sauté the zucchini in batches until golden and tender (about 2 to 3 minutes each side). Set aside.
- Repeat the process with the eggplant slices, adding more oil as needed. Eggplant may need a little more time (about 4 to 5 minutes each side) depending on thickness.
- Season lightly with salt and pepper while cooking.
- Preheat the oven to 375 °F.
- Butter a large rectangular baking dish (approximately 9 x 13 inches).
- Spread a thin layer of Primavera sauce at the bottom of the dish. Place no-boil lasagna sheets to cover.
- Spoon more Primavera sauce on top of the first layer of pasta sheets. Add some mozzarella cubes and a sprinkle of Parmesan.
- Continue with a layer of grilled eggplant, then another layer of lasagna sheets.
- Spread more Primavera sauce, mozzarella, and Parmesan, and add small dollops of Alfredo sauce.
- Add more lasagna sheets, Primavera sauce, and a layer of grilled zucchini. Repeat the steps until the lasagna reaches the top of the baking dish.
- Top with lasagna sheets, a final spread of Primavera sauce, remaining mozzarella, and Parmesan, and generous dollops of Alfredo sauce.
- Bake in the oven for 40 to 45 minutes or until the cheese is bubbling and golden.
- Let the lasagna rest 10 to 15 minutes before serving to help the layers set. Buon appetito!
