Farmer’s Layered Veggie Pasta Dish
If there’s someone in the crowd who wants a meat protein, you can easily layer in a few slices of deli ham and garnish with a few diced pieces (as we did for this photo).
Mix the Ricotta with half of the Mozzarella. Add the egg and season with salt and pepper if desired. Cook the pasta noodles. Preheat the oven to 350 degrees. In a small non-stick skillet coated with Teflon® non-stick, heat the oil and sauté the leeks until tender, about 3 minutes.
Spread 1-1/2 cups of the tomato sauce into a 9x11-inch baking dish coated with Teflon® non-stick. Cover with a layer of noodles, followed by the cheese mixture, one-third each of the zucchini, carrot, and Swiss chard. Add another layer of sauce and noodles and repeat layering, ending with the remaining Mozzarella. Bake 30 to 35 minutes or until hot and bubbly. Sprinkle with Parmesan cheese and serve garnished with parsley.