Lasagna Primavera With Butterfly Kiss Empress Red Blend

If you know me – you know that I love wine. A few weeks ago I shared a recipe for a refreshing summer sangria featuring Butterfly Kiss Pinot Grigio (here). Today I’ve got another yummy recipe for you, Lasagna Primavera featuring Butterfly Kiss Empress Red Blend!

This wine retails for $12.99 and is a smooth blend of merlot, Grenache, syrah, petite sirah and zinfandel. Click here to learn more about Butterfly Kiss wines.

Ingredients:

• 5 cups zucchini, chopped
• 5 cups, yellow squash, chopped
• 3 cups mushrooms, chopped
• 1 medium red pepper, chopped
• 3 cups sauce (see recipe below)
• 1 container (15 oz) ricotta cheese
• ½ cup grated parmesan cheese
• 8 oven-ready lasagna noodles
• 1 tablespoon olive oil

Sauce Recipe:

• 1 sweet onion, chopped
• 4 garlic cloves, minced
• 1 (28oz) can stewed tomatoes
• 1 cup Butterfly Kiss Empress Red Blend
• 1 (6 oz) can tomato paste
• ¼ cup fresh basil, chopped
• 1 ½ tablespoons fresh oregano, chopped
• 1 ½ tablespoons fresh thyme, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Directions:

1. Heat 1 tablespoon olive oil over medium heat and stir in vegetables until tender.
2. Prepare Sauce: Heat 1 tablespoon of olive oil in pot over medium to high heat, add garlic and onion until tender. Add stewed tomatoes, tomato paste and wine slowly. Bring to a boil over medium heat then lower and let simmer for approximately 1 hour. Mash any large chunks of tomato.
3. Spray baking dish and then layer 2 lasagna noodles, scoop of veggies, scoop of sauce, scoop of ricotta. Repeat layers until out of ingredients.
4. Cover baking dish with foil and bag for 45min at 375F. At approx. 43 min. top with parmesan and melt.

This is my sTORI being written as you read. – Love, Tori

Disclaimer: I received compensation and product for this post. All opinions expressed here are my own.