Layered Vegetable Lasagna

• 3 lbs zucchini, thinly sliced lengthwise
• 1 ½ - 2 lbs butternut squash, roasted 
• 1 +/- cup The Fresh Market Vegetable Stock
• 3 lbs spinach, steamed, drained and chopped
• 3 c roasted red peppers, chopped
• 2 c part skim ricotta cheese
• 16 oz fresh mozzarella, sliced
• 3 oz parmigiano
• ¼ tsp Red pepper flake
• Salt and Pepper
• Fresh Basil or Pesto 

Preheat oven to 400°F

Generously salt the sliced zucchini on both sides and set aside on a rack or paper towels to allow excess water to wick out. 

Meanwhile, puree the roasted butternut squash in a high powered blender with a little vegetable stock and season with salt and pepper.

In a buttered 9x13x3  baker, begin by layering a covering of zucchini, followed by spinach, roasted red peppers, butternut squash puree and a springling of mozzarella. 

Repeat this 3 times ending with a final layer of zucchini and top with mozzarella and parmigiano.

Cover tightly in foil, place on a rimmed baking sheet and bake 40 minutes. Remove foil and bake for another 20 minutes until cheese topping has melted and is slightly golden. 

Let set to rest 20 minutes before garnishing with fresh basil or pesto and serving.

Recipe developed by Chef Anna Rossi @annarossiofficial