Posts Tagged ‘ Veggie Lasagna ’

Veggie Lasagna

Let me start by telling you that I made a 9′ x 13′ tray of this lasagna Thursday night and it’s already almost finished.  This lasagna is so good it’s simply disappearing.  It’s a favorite recipe of mine because everyone in my house loves it including my husband who is still a meat and potatoes kind of guy.

This is a very forgiving recipe.  I tend to use a few specific veggies and then whatever is on hand.  Zucchini, onion, and broccoli are must have ingredients and then I alternate for the rest of them.  I love to use mushrooms but they were a little too costly this week so I left them out.  I seriously doubt anyone noticed.  I did add some carrot and yellow pepper which gave it great color!

The vegetables get saute’d in a pan and then roughly chopped in the food processor.  It creates a nice texture. Once assembled it’s quite weighty.  I make it with 4 thick layers of each lasagna noodles and filling.  It’s a pretty solid meal.

I served it with some home-made garlic knots which were really quick to assemble.  I purchased some pre-made pizza dough (not the kind in a tube) and sectioned it off.  I then made each piece a cord and knotted it.  I covered each knot with some fresh garlic and olive oil, baked it for 10 minutes at 350, brushed on more garlic oil and cooked another 10 minutes.  They were a great accompaniment to the lasagna.

Ingredients

1 lb box of lasagna noodles cooked according to directions

1 large container of ricotta

1 lb mozzarella (fresh if possible)

1 jar quality tomato sauce or home-made

1/2 cup veggie parmesan cheese

1 egg lightly beaten

At least 1 lb of fresh vegetables roughly chopped including broccoli florets, 1-2 zucchini, 1 large onion, 1 large pepper,mushrooms, carrots, or cauliflower

Salt, pepper and italian seasoning to taste

Directions

Take ricotta cheese and beaten egg and mix well, add in 1/4 cup parmesan, season well

Saute the vegetables in a pan until cooked but still crisp, season and then place in food processor and pulse until small pieces but not mushy

Spray a 9′ x 13′ inch pan with non stick spray and then place a little sauce on the pan

Place 3-4 sheets of lasagna on the pan

Add 1/2 of the ricotta mixture spreading evenly and top with 1/2 of the vegetables, top with just a little mozzarella

Add another layer of pasta and top with sauce and mozzarella

Repeat the with another layer of ricotta and vegetables, cover with another layer of pasta, mozzarella and cheese, sprinkle with remaining parmesan cheese and bake at 350 for 30 minutes, allow to sit at room temperature for about 5 minutes before serving.

Peace love & greens, Lin

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