This lasagna with red sauce, béchamel sauce, ricotta and mascarpone, and sautéed vegetables is so delicious!
Ingredients:
- 1 package of no boil Lasagna Noodles
- 1 jar of your favorite pasta sauce, or use homemade pasta sauce
- 1 (16 ounce) block of whole milk mozzarella cheese, shredded
- 1/2 cup grated Grana Padano and/or Locatelli cheese, to top lasagna (I had both, so I used both cheeses.)
For the Vegetable Mixture:
- 2 Tablespoons of Olive Oil
- 2 Tablespoons of Butter
- 1 pint of baby Bella mushrooms, chopped
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 heaping Tablespoon of Roasted Garlic Paste
- Garlic powder, onion powder, paprika, salt, and pepper to taste
- 1 cup of White Wine
For the Ricotta and Mascapone Mixture:
- 1 (16 ounce) container of whole milk ricotta cheese
- 1 (8.82 ounce) container of Mascarpone cheese
- 3 Tablespoons of Basil, fresh torn, or more, if you like Basil
- 1 Tablespoon Garlic Paste
- Salt, pepper, garlic powder, onion powder, and Italian Seasoning, to taste.
- You can use an egg to bind the mixture, however, I did not use an egg
For the Béchamel Sauce:
- 1/4 cup butter
- 1/3 cup Flour
- 2 1/4 cups Milk
- 2 cups No Chicken Broth, optional
- Salt and pepper, to taste
Instructions:
- In a large nonstick saucepan or skillet on medium high heat, sauté the olive oil, butter, mushrooms, onions, peppers, garlic paste, and seasonings. When veggies are nice and brown, add in the white wine to deglaze the pan. Cook until the wine evaporates. Remove vegetables from pan.
- In the same pan, make the béchamel sauce. Melt the butter, remove from heat and add the flour. Whisk in the broth (optional) and milk. Stir throughly. Return to heat and simmer over low heat, stirring constantly. Do not let sauce become too thick. Add in salt and pepper.
- In a medium bowl, mix together ricotta and mascarpone cheese. Add in basil, garlic paste, and seasonings to taste. Add in optional egg to bind, if you would like. Mix together until combined.
- In a 9 x 13 casserole dish, add a layer of pasta sauce, and a layer of no boil lasagna noodles. Then add a layer of béchamel sauce, a layer of vegetables, and a layer of the ricotta and mascapone cheese mixture, then a layer of shredded mozzarella cheese. Next, add another layer of pasta sauce, and another layer of the lasagna noodles. Repeat the above layering process two more times. At the last layer, top with more pasta sauce and mozzarella cheese. Garnish with fresh grated Grana Padano and Locatelli cheese, and some Italian Seasoning.
- Bake lasagna covered at 400° for 30 minutes, then remove the cover and bake until the cheese is brown and bubbly. Let rest at least 20 minutes before slicing.
Enjoy!
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DIY Happy Home 