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PEPPADEW® Peppers Recipe

PEPPADEW® Vegetable Lasagna Recipe


No Cook Tomato Sauce
(1) 28oz. can of crushed tomatoes
¼ cup chopped fresh basil
2 Tbsp extra virgin olive oil
2 garlic cloves, minced
2 tablespoons minced garlic
1 tsp kosher salt
¼ tsp red pepper flakes

Vegetable Filling:
1 ½ lbs eggplant, peeled and cut into ½ inch cubes (about 7 cups)
Kosher salt and pepper
1 lb zucchini, cut into ½ inch pieces (about 4 cups)
1 lb yellow squash, cut into ½ inch pieces (about 4 cups)
5 Tbsp plus 1 tsp of extra virgin olive oil
4 garlic cloves, minced
1 Tbsp minced fresh thyme
12 ounces baby spinach ( about 12 cups)
12 no-boil lasagna noodles
½ cup minced pitted kalamata olives
½ to 1 cup chopped drained PEPPADEW® peppers (depending on desired spiciness)
12oz. low moisture whole milk mozzarella cheese, shredded (about 3 cups)
2 Tbsp chopped fresh basil

No Cook Cream Sauce:
4 oz Parmesan cheese, grated (2 cups)
1 cup whole milk cottage cheese
1 cup heavy cream
2 garlic cloves, minced
1 tsp cornstarch
½ tsp kosher salt
½ tsp pepper

Additional Info
  • Serves 8-10


For Tomato Sauce:
Whisk all ingredients together in bowl; set aside.

For Cream Sauce:
Whisk all ingredients together in bowl; set aside.

For the Filling:
Adjust oven rack to middle position and heat to 375 degrees. Toss together eggplant and 1 tsp salt in large bowl. Line surface of large plate with double layer of coffee filters and lightly spray with vegetable oil spray. Spread eggplant in even layer over filters. Wipe out and reserve now-empty bowl. Microwave eggplant, uncovered, until dry to touch and slightly shriveled, about 10 minutes, tossing once halfway through to ensure that eggplant cooks evenly. Let cool slightly. Return eggplant to bowl and toss with zucchini and squash.

Combine 1 Tbsp oil, garlic and thyme in small bowl. Heat 2 Tbsp oil in 12 inch non-stick skillet over medium heat until shimmering. Add half eggplant mixture, ¼ tsp salt, and ¼ tsp pepper; cook, stirring occasionally, until vegetables are lightly browned, about 7 minutes. Push vegetables to sides of skillet, add half of garlic mixture to clearing, cook, mashing with spatula, until fragrant, about 30 seconds. Stir to combine garlic mixture with vegetables and transfer to medium bowl. Repeat with remaining eggplant mixture, 2 Tbsp oil, and remaining garlic mixture.

To Assemble: Spray 13 by 9 inch baking dish with vegetable oil spray. Spread 1 cup tomato sauce in bottom of baking dish; shingle 4 noodles on top of sauce. Spread half of vegetable mixture over noodles, followed by half of olives, half of PEPPADEW® peppers, half of cream sauce, and 1 cup of mozzarella. Repeat layering with 4 noodles, 1 cup of tomato sauce, remaining vegetables, remaining olives and PEPPADEW® peppers, remaining cream sauce, and 1 cup of mozzarella. Place remaining 4 noodles on top layer of cheese. Spread remaining 1 cup of tomato sauce over noodles and sprinkle with remaining 1 cup mozzarella. Lightly spray large sheet of aluminum foil with vegetable oil spray and cover lasagna. Bake until bubbling, about 35 minutes. Cool on wire rack 25 minutes. Cut into pieces, sprinkle with basil and serve.

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