Recipe: Rainforest Cafe Vegetable Lasagna (using ricotta, eggplant, zucchini, mushrooms and spinach)

RAINFOREST CAFE VEGETABLE LASAGNA

2 tbsp. butter
1/2 cup (1/4-inch) diced onions
1 tbsp. chopped garlic
1 tbsp. julienned fresh basil
1 tsp. Italian seasoning
1 zucchini, cut into 1/4-inch julienne
1 eggplant, cut into 1/4-inch julienne
1 cup sliced mushrooms
1 cup chopped fresh spinach
1 cup diced Roma tomatoes
1 cup ricotta cheese
10 lasagna noodles, cooked according to pkg. directions
1 1/2 cups shredded mozzarella cheese
FOR SERVING:
Grated Parmesan cheese
Prepared marinara sauce

In a large saucepan, heat the butter. Add the onions and garlic and saute 2 minutes. Add the basil, Italian seasoning, zucchini, eggplant, mushrooms and spinach. Cook for 7 minutes. Remove from heat and cool completely.

After mixture has been cooled, add the tomatoes and ricotta cheese. Mix by hand until fully incorporated. Do not overmix.

Preheat oven to 350 degrees F.

To assemble, spread about 1 cup of the filling mixture on 2 overlapping cooked lasagna noodles. Roll up and place seam side down in a baking dish. Sprinkle with mozzarella cheese.

Bake 45 minutes, or until internal temperature reaches 160 degrees F.

Sprinkle with Parmesan cheese and serve with marinara sauce.

Makes 5 servings