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1
Cut Pasta Sheet in 2 or 3 pieces, unroll each piece and cut to lengh of baking dish.
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2
Boil 6 quarts of water in large pot.
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3
Cook Pasta Sheets, one at a time, for 1 minute each.
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4
Remove to a pan of cold water until all pieces are cooked.
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5
Keep in cold water.
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6
In bowl, mix Chili and Fromage Blanc, and set aside.
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7
Preheat oven to 400F (200C).
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8
Oil or butter a baking dish (approx.
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9
11 x 9 x 2 inches) and cover bottom of dish with a Pasta Sheet.
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10
Heat oil in a large nonstick skillet on medium-high heat.
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11
Add garlic and onions, cook and stir often, until onions are soft, about 3 minutes.
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12
Stir in mushrooms, cook until most of the liquid from mushroom evaporates, another 5 to 6 minutes or more.
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13
Stir in bell pepper, cook until soft but still crispy, 1 to 2 minutes.
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14
Add spinach or broccoli, stirring and cook until spinach is almost welted or broccoli becomes tender, about 1 minute for spinach, about 2 minutes for broccoli.
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15
Stir in the sun-dired tomatoes and cook 1 to 2 minutes.
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16
Season with salt and pepper, remove from the heat.
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17
To assemble the lasagna:
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18
Spread a layer of the Chili mixture on the Pasta Sheet and top with 13 of the vegetable mixture and 13 of the Asiago Cheese.
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19
Repeat with another two layers of Pasta Sheets, vegetables and Asiago making sure that Asiago is on top.
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20
Bake in 400F (200C) preheated oven for 30 to 40 minutes or until golden brown.
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21
Remove and let sit 10 minutes before serving.
