PA Preferred Spring Veggie Lasagna

Ingredients

• 2 cups ricotta cheese
• 1 lemon, zested and juiced
• 1/2 cup basil pesto sauce, homemade or store-bought
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/2 cups Pennsylvania mushrooms, sliced
• 1 1/2 cups Pennsylvania asparagus, trimmed and cut into 1-inch pieces
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 cup Pennsylvania peas, fresh or frozen
• 1 (16-ounce) box lasagna noodles, cooked and drained
• 2 cups shredded Pennsylvania mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Chopped fresh Pennsylvania parsley, for garnish

Method

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
2. Combine ricotta, lemon zest, lemon juice, pesto, egg, salt and pepper in a large bowl. Set aside.
3. Heat olive oil in a large skillet over medium heat. Add mushrooms, asparagus, garlic powder and oregano and cook until tender, about 3-4 minutes. Stir in peas and remove from heat.
4. Spread a thin layer of ricotta mixture into the prepared baking dish. Top with lasagna noodles, sauteed vegetables and a sprinkle of mozzarella cheese. Repeat layers with remaining ingredients, ending with mozzarella. Sprinkle top evenly with Parmesan.
5. Cover with foil and bake for 25 minutes. Remove foil and continue baking until cheese is golden-brown and edges are bubbling, an additional 10-15 minutes.
6. Let cool for at least 10 minutes. Garnish with parsley and serve.