Vegetable Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Olive oil
1 medium onion, chopped
2 carrots, grated
1 lb. mushrooms, chopped (I use baby bellas)
1 med. squash or zucchini, diced
3-4 stalks broccoli, finely chopped
4 cloves garlic, minced
4-5 cups fresh spinach, chopped
6-8 fresh basil leaves, chopped
28-oz can whole tomatoes (San Marsano are the best)
3 eggs
1 lb. part-skim ricotta cheese
3/4 lb. fresh mozzarella, thinly sliced
3/4 c. freshly ground parmesan cheese
3 T. fresh parsley, chopped
Lasagna noodles (I use fresh lasagna sheets or 'no boil' lasagna noodles)
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Directions: |
Directions:Heat a little olive oil (maybe 3 tablespoons or so) over medium heat in a large saute pan. Add the onion and saute for a couple of minutes, stirring frequently. Add the carrots, mushrooms, zucchini and broccoli and stir everything together. Toss in some salt and pepper and cook for about 5 minutes, until the vegetables start to get tender. Add the garlic and spinach and cook, stirring frequently, until the spinach wilts. Add the tomatoes, breaking them up with either your (clean) hands or a wooden spoon (using your hands is easier) and the basil. Lower the heat and cook, stirring occasionally, for about 20-30 minutes to give the flavors a chance to mix together. You can make the sauce ahead and refrigerate until you're ready to put the lasagna together.
Beat the eggs in a small bowl and add the ricotta cheese, 1/2 cup of the parmesan, the parsley and some pepper. Mix all together and set aside.
When you're ready to bake the lasagna, spread a little of the vegetable/tomato sauce in the bottom of a 9x13 pan. Layer the pasta on top (you may have to cut some pieces to fit and that's fine). Spread a thin layer of the ricotta cheese mixture, then a layer of the mozzarella and lastly, a layer of the vegetable/tomato sauce. Repeat with pasta, ricotta, mozzarella and tomato sauce two more times, ending with the tomato sauce. Sprinkle the top with the remaining 1/4 c. of parmesan.
Cover tightly with aluminum foil and bake at 375 for about 45 minutes. (It's a good idea to put a baking sheet on the rack under the lasagna in case of oven drips.) Uncover the lasagna and bake for another 15 minutes or so until it puffs slightly and the cheese browns a little bit. Take it out of the oven and let it rest for 10 minutes before cutting.
I greatly modify the type and amount of vegetables I use in this recipe, depending on what I have or what I'm in the mood to make. |
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Number Of
Servings: |
Number Of
Servings:6-10 |
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