Ingredients:
16oz. of your favorite cream or alfredo sauce
8oz. container Mascarpone cheese
1 lb. Pasta Plus sheets (flavors other than egg can be purchased in shop)
1 c. chopped onion
3-4 garlic cloves, minced
4 c. chopped vegetables - i.e. celery, collards, spinach, peppers, carrots, etc.
3T. olive oil, 1 tsp. olive oil
1/2 lb. grated sharp cheddar OR Gruyere cheese
1 lb. ricotta or cottage cheese
2 eggs
1/2 c. roasted pumpkin seeds
1/4 c. minced fresh parsley
1 tsp. salt
1/2 tsp. pepper
1 c. grated Mozzarella cheese
1/4 c. Parmesan cheese
1/3 c. water, sake, white wine, OR vegetable broth
Saute onion and garlic in 3T olive oil. Add remaining veggies and saute several minutes so they are still crisp. Set aside. Thaw and warm Pasta Plus Mushroom Cream sauce. Stir in Mascarpone cheese so it can melt and combine. Place 2 eggs in a mixing bowl. Stir and add ricotta cheese, salt, pepper, pumpkin seeds, grated cheddar cheese and minced parsley. Mix until thoroughly blended. Grease large lasagne pan with 1 tsp olive oil,
First layer is fresh Pasta Plus sheets (Remember it is not necessary to cook our sheets first.) Next, all of ricotta mix, pasta sheets again, veggie mixture, more pasta sheets, mushroom cream sauce mixture, remaining pasta sheets. Using a sharp knife or chopstick, pierce through all layers about 12 times. Pour 1/3 c liquid over the top. Sprinkle mozzarella and Parmesan cheese on top. Bake in a preheated 350 oven for 30 minutes or until bubbly. Allow lasagne to rest for 10 minutes. Drizzle Pasta Plus Pesto on top. Serve remaining pesto with the meal top off individual servings. Serves 8-10 big appetites.