MASHED POTATO LASAGNA WITH A VEGETABLE SAUCE

Mashed Potato Lasagna With a Vegetable Sauce image

I used leftover roasted garlic mashed potatoes use your favorite. This has texture, creaminess and richness from the cheeses and potatoes. Tiny chucks of veggies. The Solemio noodles that I used are fresh and consist of 8 wide noodles 2 per layer so adjust if using different brand. This lasagna has 4 layers of noodles. I just dip the fresh noodle to remove some starch and soften lightly. If not using fresh do follow the package directions.Served with recipe #210458

Provided by Rita1652

Categories One Dish Meal

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 23

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Ingredients

12 1/2 ounces fresh lasagna noodles (cook according to directed on package if not using fresh)
2 tablespoons olive oil
1 medium onion, diced
4 large garlic cloves, minced
2 large carrots, fine dice
2 large celery ribs, thinly sliced
1 bell pepper, diced
2 tablespoons fresh basil, chopped
2 tablespoons dried oregano
1 tablespoon fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 bay leaf
2 (28 ounce) cans crushed tomatoes
2 eggs
4 ounces mozzarella cheese, cubed
12 ounces mozzarella cheese, shredded
1 1/2 lbs ricotta cheese
1/4 cup romano cheese, grated
nutmeg, fresh grated to taste
1 1/2 cups leftover mashed potatoes
4 ounces mozzarella cheese, sliced
1/8 cup romano cheese, grated

Steps:

Preheat oven to 350 degree.
Boil a large pot of salted water, set aside for noodles.
Sauce:.
Heat oil in large heavy pot.
Saute vegetables for 10 minutes.
Add the canned tomatoes and herbs bring to a boil then reduce and simmer for 30 minutes stirring often.
Cheese mixture:.
Mix all cheese ingredients together,set aside.
In a 9x13 casserole dish place 1 cup of the sauce in bottom of dish.
Take 2 of the noodles dip into the water and shake to remove water and place over the sauce on bottom of pan; spread with 1 cup of cheese mixture; follow with 1/2 cup mashed potatoes; then 1 cup sauce.
Repeat step #10 for two more layers.
Place the last two noodles on top spread remaining cheese mixture on noodles; arrange the sliced mozzarella cheese on top of the cheese mixture; top with remaining sauce; sprinkle with grated cheese.
Bake lightly covered with foil for 30 minutes uncover and bake 15-20 more minutes. Let rest 15 minutes before slicing.

Nutrition Facts : Calories 363.3, Fat 22.4, SaturatedFat 12.1, Cholesterol 100.7, Sodium 854.1, Carbohydrate 20.9, Fiber 4, Sugar 2.5, Protein 22

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