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French Style Lasagna
French Style Lasagna
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Prep Time:
30 minutes
Total Time:
1 hour 15 minutes
French Style Veggie Lasagna bursting with garden-fresh summer squash, zucchini, eggplant, and red bell pepper.
Ingredients:
  • 1 tablespoon olive oil
  • 2 cups chopped eggplant
  • 2 cups chopped yellow summer squash
  • 2 cups chopped zucchini
  • 1 cup chopped onions
  • 1 cup chopped red bell pepper
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 cup Muir Glen™ organic tomato sauce (from 15-oz can)
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried herbes de Provence
  • 1 teaspoon salt
  • 1 package (1 lb) uncooked lasagna noodles
  • 8 oz sliced fresh mozzarella
  • 7 oz crème fraîche
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/4 cup shredded Parmesan cheese
Instructions:
  • Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Sauté eggplant, squash, zucchini, onions, and bell pepper until tender. Add tomatoes, tomato sauce, basil, herbes de Provence, and salt. Bring to a boil, then simmer until thickened.
  • Prepare the lasagna noodles following the package instructions until they are slightly firm to the bite. Drain the noodles.
  • In a 13x9-inch (3-quart) glass baking dish, evenly spread one-fourth of the vegetable mixture as the first layer. Layer lasagna noodles on top, then add another one-fourth of the vegetable mixture. Place sliced mozzarella, another layer of noodles, and half of the remaining vegetable mixture. Spoon dollops of crème fraîche over the top, add another layer of noodles, and the rest of the vegetable mixture. Finish by sprinkling shredded mozzarella and Parmesan cheeses over the dish. Cover the dish with foil before baking.
  • Bake uncovered for an additional 15 minutes until golden brown and bubbly after the first 30 minutes.

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