Posted: January 23 2011 in RecipesPastas

Time-strapped parents can prepare this dish the night before and heat it up for a fabulous quick after-school meal with the kids!

1 1/4 cups Renée’s Gourmet Original Mighty Caesar Dressing & Dip
1/2 box uncooked lasagna noodles (12 noodles)
700 ml your favourite tomato sauce
2 zucchini, cut into ¼-inch thick lengthwise slices
1/2 eggplant, cut into ½-inch slices
1/2 lb mushrooms, sliced
1 lb smooth Ricotta cheese
400 grams shredded Mozzarella cheese
3 tbsp olive oil

Preheat oven to 350°F. Cook lasagna noodles according to package directions. Drain cooked pasta and rinse with cold water. Set aside.   Grill the zucchini, egg brushing with 2 tbsp. olive oil, until they take on a semi-soft texture. Set aside.

Heat remaining olive oil in a skillet to med-high heat. Sauté mushrooms in skillet until they are browned and no longer watery. Set aside.   Combine Ricotta cheese with Renee’s Gourmet Mighty Caesar dressing and 200 grams of shredded mozzarella. Set aside.   Spread 175 ml tomato sauce in a 13×9-inch baking dish and cover with lasagna noodles.   Spread Ricotta cheese mixture over noodles. Top with 3 more noodles and 175ml sauce (repeat 2 more times).   Place grilled vegetables and mushrooms evenly over sauce. Cover with remaining noodles and sauce.   Sprinkle top with remaining mozzarella.

Bake covered in oven for 35-40 minutes.  Let stand at least 10 minutes before serving.

Quick Tip: Sauté vegetables if grill is unavailable. Meat can be added to tomato sauce if desired.

Note: You may use oven ready noodles, available from Primo and Catelli, if in a hurry, as these do not require any cooking. You must add more sauce to ensure proper consistency of the noodles.

Yields 8

Recipe from Renée’s website