“I’m sick of lasagna,” said no one ever. A coveted dish in many homes, traditional lasagna is known to satisfy hungry tummies everywhere. But that doesn’t mean you should stick to the same recipe over and over again! Today, we’re giving you a reason to play around with flavors and spice things up! This vegetarian-friendly Southwest spin on classic lasagna calls for Mexican-inspired ingredients like cilantro and fresh mango chunks to impress just as much as the original.
Southwest Vegetable Lasagna
12 oz. lasagna noodles, dry
1 large egg
2 large mangoes, peeled and chopped (can substitute frozen)
2 cups ricotta cheese
1 cup prepared pasta sauce
1 cup zucchini and/or yellow squash, thinly sliced
1 cup fennel bulb, thinly sliced
1 cup mozzarella cheese, shredded
1/2 cup onion, thinly sliced
1/4 cup Parmesan cheese, grated
4 tsp. olive oil
2 tsp. Frontier® Mexican Fiesta Seasoning
1 tsp. Frontier® Organic Cut & Sifted Cilantro Leaf
1 tsp. sea salt
1/8 tsp. Frontier® Organic Ground Cinnamon
1/8 tsp. Frontier® Organic Medium Grind Black Pepper
- Preheat oven to 425 degrees F. Lightly grease a 13x9-inch glass baking dish.
- In large stockpot, bring water to boil. Add lasagna noodles, cooking until slightly underdone.
- In 12-inch nonstick saucepan, heat olive oil on medium-high heat. Add zucchini, onion, fennel and mango. Cook, stirring occasionally for 8 minutes.
- In small saucepan, combine pasta sauce, Mexican seasoning and cinnamon until warm.
- In medium mixing bowl, combine cilantro, ricotta, Parmesan, egg, salt and pepper.
- In 13x9-inch glass baking dish, layer 1/3 pasta sauce, 1/3 lasagna noodles, 1/2 ricotta mixture, ½ zucchini mixture and 1/3 mozzarella. Repeat layers, ending with 1/3 lasagna noodles, pasta sauce and mozzarella.
- Bake approximately 8 to 10 minutes, until cheese turns brown and bubbly.