Vegetable Lasagna - The World's Food
The World's Food
Yield: 8
Time: 4 hours
Make your Nonna proud with this delicious lasagna. Made with homemade sauce, lots of veggies, ricotta, mozzarella and Parmigiano Reggiano
Ingredients
32 ounces (4 cups) homemade tomato sauce (see directions for ingredients)12 lasagna noodles
1 pound fresh mushrooms, sliced
1 green bell pepper, cut into chunks
1 red bell pepper, cut into chunks
1 onion, diced
8 cloves garlic, crushed
1 zucchini, sliced and quartered
12 ounces frozen spinach leaves
8 leaves, fresh torn basil
2 Tablespoons fresh chopped parsley
24 ounces ricotta cheese
4 cups shredded mozzarella cheese, divided
1 cup grated Parmigiano Reggiano or Parmesan cheese, divided
2 eggs, beaten
Preparation
Homemade Tomato Sauce
Step 1:
Remove and discard stems from 4 pounds fresh whole tomatoes. Cut whole tomatoes in half or quarters and blend them in a food processor until they reach the desired consistency. I like the sauce to be a little on the chunky side, not puréed. There is no need to remove seeds or skin.
Step 2:
In a Dutch oven over medium heat, add 6 tablespoons olive oil. Add 8 cloves garlic that have been smashed with the side of a large knife and cook until fragrant, about 3 minutes.
Step 3:
Add 2 tablespoons chopped fresh Italian parsley and cook 2 minutes, then add blended tomatoes, 4 teaspoons salt, 1 tablespoon Italian seasoning, 1 tablespoon sugar, 1 tablespoon onion powder, 2 teaspoons garlic powder and 1/8 teaspoon cayenne pepper (optional).
Step 4:
Bring sauce to a simmer, then reduce heat to low and simmer until sauce has thickened, about 30 minutes. Stir as needed.
Step 5:
When sauce has reached desired consistency, add 8 fresh torn Italian basil leaves. and stir. Turn off heat and cover pot until ready to use for lasagna. This recipe yields 4-5 cups tomato sauce. This sauce can be made a day or two in advance and stored in the refrigerator prior to making the lasagna.
Note: You may substitute 32 ounces (4 cups) store bought sauce if you prefer.
Step 1:
Remove and discard stems from 4 pounds fresh whole tomatoes. Cut whole tomatoes in half or quarters and blend them in a food processor until they reach the desired consistency. I like the sauce to be a little on the chunky side, not puréed. There is no need to remove seeds or skin.
Step 2:
In a Dutch oven over medium heat, add 6 tablespoons olive oil. Add 8 cloves garlic that have been smashed with the side of a large knife and cook until fragrant, about 3 minutes.
Step 3:
Add 2 tablespoons chopped fresh Italian parsley and cook 2 minutes, then add blended tomatoes, 4 teaspoons salt, 1 tablespoon Italian seasoning, 1 tablespoon sugar, 1 tablespoon onion powder, 2 teaspoons garlic powder and 1/8 teaspoon cayenne pepper (optional).
Step 4:
Bring sauce to a simmer, then reduce heat to low and simmer until sauce has thickened, about 30 minutes. Stir as needed.
Step 5:
When sauce has reached desired consistency, add 8 fresh torn Italian basil leaves. and stir. Turn off heat and cover pot until ready to use for lasagna. This recipe yields 4-5 cups tomato sauce. This sauce can be made a day or two in advance and stored in the refrigerator prior to making the lasagna.
Note: You may substitute 32 ounces (4 cups) store bought sauce if you prefer.
Lasagna
Step 1:
In a Dutch oven heated over medium heat, add 6 tablespoons olive oil. Add onions and sauté until fragrant, about 3 minutes, then add garlic and sauté an additional 3 minutes.
Step 2:
Add mushrooms, bell peppers, zucchini and spinach and simmer 15 minutes.
Step 3:
Add the homemade tomato sauce, fresh basil and parsley and simmer an additional 15 minutes. Do not overcook the vegetables.
Step 4:
While the vegetables are cooking, bring a large pot of lightly salted water to a boil. Add lasagna noodles and boil 8 minutes, then drain. Do not overcook the noodles.
Step 5:
In a separate large bowl, add ricotta, 3 cups mozzarella, 1/2 cup Parmigiano Reggiano, 2 lightly beaten eggs and stir to combine.
Step 6:
Preheat oven to 375 F.
Step 7:
Assemble lasagna ingredients. In a 9x13" casserole dish, drizzle olive oil and add 1/3 of the vegetable sauce to the bottom. Next, arrange 6 lasagna noodles lengthwise, 1/2 of the ricotta mix and another 1/3 of the vegetable sauce. Arrange another 6 lasagna noodles followed by 1/2 of the ricotta mix and 1/3 of the vegetable sauce. Top with 1 cup mozzarella and 1/2 cup Parmigiano Reggiano.
Step 8:
Cover casserole dish with aluminum foil that has been coated with cooking spray to prevent sticking.
Step 9:
Bake lasagna 25 minutes at 375 F, remove aluminum foil and bake another 10 minutes uncovered.
Step 10:
Rest lasagna 15 minutes before serving.
In a Dutch oven heated over medium heat, add 6 tablespoons olive oil. Add onions and sauté until fragrant, about 3 minutes, then add garlic and sauté an additional 3 minutes.
Step 2:
Add mushrooms, bell peppers, zucchini and spinach and simmer 15 minutes.
Step 3:
Add the homemade tomato sauce, fresh basil and parsley and simmer an additional 15 minutes. Do not overcook the vegetables.
Step 4:
While the vegetables are cooking, bring a large pot of lightly salted water to a boil. Add lasagna noodles and boil 8 minutes, then drain. Do not overcook the noodles.
Step 5:
In a separate large bowl, add ricotta, 3 cups mozzarella, 1/2 cup Parmigiano Reggiano, 2 lightly beaten eggs and stir to combine.
Step 6:
Preheat oven to 375 F.
Step 7:
Assemble lasagna ingredients. In a 9x13" casserole dish, drizzle olive oil and add 1/3 of the vegetable sauce to the bottom. Next, arrange 6 lasagna noodles lengthwise, 1/2 of the ricotta mix and another 1/3 of the vegetable sauce. Arrange another 6 lasagna noodles followed by 1/2 of the ricotta mix and 1/3 of the vegetable sauce. Top with 1 cup mozzarella and 1/2 cup Parmigiano Reggiano.
Step 8:
Cover casserole dish with aluminum foil that has been coated with cooking spray to prevent sticking.
Step 9:
Bake lasagna 25 minutes at 375 F, remove aluminum foil and bake another 10 minutes uncovered.
Step 10:
Rest lasagna 15 minutes before serving.
