I have been harvesting zucchini like crazy! I needed to find a recipe that could help me use some of them up so I decided on Lasagna Primavera. I have had some polenta in my cupboard for a while now. I didn’t know what to use it for but decided on using it to substitute for the noodles in the lasagna!
I began by prepping all the veggies. After that it was a piece of cake!
2 cups of shredded carrots
2 cups of yellow squash
2 cups zucchini
2 eggs
½ tsp of thyme
½ tsp oregano
½ tsp sweet basil
2 cups mozzarella cheese (shredded)
2 cups ricotta
1 jar of portabella mushroom pasta sauce
1 roll of polenta
As shown above. Layer pasta sauce, polenta, and cheese mixture. Repeat. Finish with a final layer of sliced zucchini and sprinkle with extra mozzarella cheese and bake for 1 hour covered with foil. Uncover for last 10 minutes. Let sit to set for 10 minutes after taking it out of the oven.
Serves 10-12 adults.
This veggie packed lasagna is full of nutritional benefits! Eat up!
