You just bought your first Ronco Food Dehydrator, dehydrated several different vegetables, stores them in sealed containers, and now you are thinking…what should I make?

There are so many options for using dehydrated foods in everyday cooking. One of our favorite meals to make with dehydrated vegetables is Vegetable Lasagna. Not only are you using dehydrated food, but you can also use our Pasta Maker to make your own home made lasagna noodles!

Vegetable Lasagna

Ingredients:1 cup dried tomatoesveggielasagna
1 cup dried eggplant (chopped)
1/2 cup dried red pepper slices
1 cup dried mushroom
1/2 cup dried onion slices
3 cups boiling water
2 eggs
1 cup ricotta cheese
1/2 cup dried onion slices
2 cups fresh spinach
12 oven-ready lasagna noodles
5 cups tomoato pasta sauce
1 cup shredded mozzarella cheese

Directions:In a large bowl, combine dried tomatoes, eggplant, red peppers, onions, mushrooms, and boiling water. Let stand for 30 minutes or until veggies are soft. Drain veggies, reserve excess water,  and set both aside.

Preheat oven to 350. In a small bowl, combine eggs and ricotta cheese and blend with a fork. Stir in spinach and set aside.

Stir reserved water into tomato sauce using a small bowl. Add more sauce as necessary to make 6 cups.

Spread 1 1/2 cups of tomato sauce in the bottom of your prepared baking dish. Place 3 lasagna noodles on the top of the sauce. Then add 1 1/2 tomato sauce over the noodles and spread the vegetables over the sauce. Place another layer of noodles on top of vegetables. Spread 1 1/2 cups of tomato sauce over noodles and add extra vegetables over the sauce. Place another layer of noodles over the vegetables. Spread with ricotta mixture and arrange one last layer of noodles over the top. Spread the remaining tomato sauce over the noodles and sprinkle with mozzarella cheese.

Cover with foil and bake for 35-40 minutes or until sauce is bubbling. Uncover and bake for another 10-15 minutes or until cheese is golden brown. Allow dish to cool for 10 minutes before serving.

Serves 8