• Pairings & Recipes
  Grecian Skillet Ribeyes Sticky Baby Back Pork Ribs Coq Au Vin Classic Lasagna Black Pepper Fettuccine Fantastic Fusilli Farfalle Pasta with Chicken Garden Fresh Penne Lemon Pepper Spaghetti Linguine Primavera Ziti Pasta with Mixed Vegetables Marinated Radicchio Santorini Sunset Salad Scallops with Bean Cream Smoked Salmon Kedgeree
• Wine Cocktails

Receive more entertaining tips and recipes from Ecco Domani:

Classic Vegetable Lasagna

Serves 8

• 12 pieces of lasagna, uncooked
• Vegetable oil cooking spray
• 8 oz. mushrooms, halved
• 2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2 inch pieces
• 2 yellow or red bell peppers, cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 2 tbsp. balsamic vinegar
• 1 tsp. olive or vegetable oil
• 2 cloves garlic, minced
• 1/2 tsp. dried rosemary, crushed
• 1 26 oz. jar spaghetti sauce
• 1 15 oz. container part skim ricotta cheese
• 1 cup fresh spinach, chopped
• 1 large egg white
• 1/4 tsp. hot red pepper flakes
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese, freshly grated

Prepare lasagna according to package directions. While lasagna is cooking, heat oven to 425 degrees F. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes. Toss vegetables, then continue baking 8 to 10 minutes or until vegetables are browned and tender.

Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover lasagna with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagna over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagna and remaining sauce.

Reduce oven temperature to 375 degrees F. Cover lasagna with foil; bake for 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Pairs well with Ecco Domani Merlot. or Ecco Domani Cabernet / Merlot Blend.