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
12 lasagna noodles1 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.
