Example output
Flashy Title: Garden Fresh Vegetable Lasagna
Serves: 6-8 people
Cooking Time: 1 hour 15 minutes
Ingredients:
9 oz (255g) lasagna noodles
15 oz (425g) ricotta cheese
2 cups (225g) grated mozzarella cheese
1/2 cup (50g) grated Parmesan cheese
2 eggs, lightly beaten
2 tbsp (30ml) olive oil
1 onion, diced
3 cloves garlic, minced
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, sliced
8 oz (225g) sliced mushrooms
28 oz (794g) can crushed tomatoes
1 tbsp (15ml) chopped fresh basil
1 tbsp (15ml) chopped fresh oregano
1 tsp (5ml) salt
1/2 tsp (2.5ml) black pepper
Instructions:
Preheat oven to 375Β°F (190Β°C).
Cook lasagna noodles according to package directions. Drain and set aside.
In a large bowl, combine ricotta cheese, 1 cup (113g) of mozzarella cheese, Parmesan cheese, and eggs. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add onion and garlic and cook until onion is translucent.
Add zucchini, yellow squash, red bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes, or until vegetables are tender.
Add crushed tomatoes, basil, oregano, salt, and pepper to the skillet. Simmer for 10 minutes.
Spread a small amount of the vegetable and tomato sauce mixture on the bottom of a 9x13 inch (23x33cm) baking dish.
Place a layer of lasagna noodles on top of the sauce.
Add a layer of the cheese mixture on top of the noodles.
Repeat layers of noodles, sauce, and cheese mixture until all ingredients are used up.
Sprinkle remaining mozzarella cheese on top.
Cover with foil and bake for 25 minutes.
Remove foil and bake for an additional 20-25 minutes, or until cheese is melted and bubbly.
Let lasagna cool for a few minutes before serving. Enjoy your delicious Garden Fresh Vegetable Lasagna!