Very Veggie Lasagna: Care to Join Me?

Each recipe I post on Savoring Today has been tested and enjoyed, personally. Today I thought it would be fun to post an untested new recipe that we could try together.  Why would we do that?  It just might be fun. At least, that’s this foodie’s point of view and it might even transform a good recipe into a great one. Of course, I may just end up doing it by myself because it is not a fun idea to anyone else, which is fine too. However, I would so much like YOU to join me.

Some time in the next week or so:

1.  Make the recipe
2.  Leave a comment describing your experience, opinion, adjustments, or suggestions.
3.  Subscribe to comments so you can see what others have done.
4.  If you are feeling especially proud of your plate, snap a picture and send it to me at savoringtoday@comcast.net so it can be included the post.

I found this recipe on Emerils.com and it sounds wonderful. Of course, I may have to add a little Italian sausage to the sauce to keep my family happy, but I love the idea of all the vegetables creating a one-dish meal.

Very Veggie Lasagna

Servings: 10
30        ounces  ricotta cheese
2           tablespoons  chopped fresh basil
2           tablespoons  chopped fresh thyme
2           tablespoons  chopped fresh parsley
4           teaspoons  extra-virgin olive oil
2           teaspoons  salt
1            teaspoon  ground black pepper
1/4       cup  olive oil
3            cups  sliced mushrooms
1 1/4    cups  finely chopped yellow onion
1            tablespoon  Emeril’s Italian Essence or other dry Italian seasoning
2            teaspoons  minced garlic
1             head  broccoli — cut into florets (about 2 cups)
2             carrots — peeled and coarsely chopped (about 2 cups)
1 1/2     cups  coarsely chopped red bell pepper
1 1/2     cups  coarsely chopped yellow bell pepper
1 1/2     cups  coarsely chopped green bell pepper
1 1/2     cups  coarsely chopped yellow squash
1 1/2     cups  coarsely chopped zucchini
56          ounces  whole peeled tomatoes — undrained
2             tablespoons  tomato paste
2             tablespoons  sugar
12          large  uncooked lasagna noodles — (12 to 15)
5            cups  grated mozzarella cheese — (about 1 1/4 pounds)
1/2        cup  grated Parmesan cheese

Position rack in center of oven and preheat the oven to 375°F.

In a medium bowl, combine the ricotta cheese, basil, thyme, parsley, extra-virgin olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Stir to combine and set aside.

In a large pot, heat the olive oil over medium-high heat. Add the mushrooms, onion, and Italian Essence and cook, stirring, until the onions are soft and the mushrooms are wilted and have released their juices, about 5 minutes.

Add the garlic and cook, stirring, for 1 minute. Add all the remaining vegetables except the tomatoes, and cook, stirring, until they start to soften, about 10 minutes.

In a large bowl, using your fingers, crush the tomatoes into pieces. Add the crushed tomatoes, tomato paste, and sugar to the pot, and cook, stirring, until thick and most of the liquid has evaporated, about 15 minutes.

Add the remaining teaspoon of salt and remaining 1/2 teaspoon of pepper and stir well. Remove the pot from the heat.

Spread 3 cups of the tomato-vegetable sauce evenly over the bottom of a large roasting pan. Arrange one layer of lasagna noodles on top, being careful not to overlap them.

Spoon 1 cup of the ricotta cheese mixture over the noodles, spreading evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta.

Repeat the layering with the remaining ingredients, for a total of 3 complete layers, ending with the remaining 2 cups of mozzarella cheese on top.  Sprinkle the Parmesan cheese over the mozzarella cheese. Cover the pan tightly with aluminum foil and bake for 1 1/2 hours.

Using oven mitts or pot holders, carefully remove the pan from the oven and remove the foil. Do not remove the foil with bare fingers.

Using oven mitts or pot holders, return the pan to the oven and bake the lasagna until golden brown and bubbly, about 15 minutes.

Using oven mitts or pot holders, remove the lasagna from the oven and let cool for 10 minutes before serving.

Advertisements

4 responses to “Very Veggie Lasagna: Care to Join Me?

  1. How about tonight?

  2. That recipe looks nice, I remember I tried a vegetarian lasagne before but thats with aubergines and I never thought vegetables can be really that good.

  3. Made this recipe Thursday night, added the pic this morning. I thought it was fantastic, though I made a number of changes (didn’t realize how many ’til I was done), as I turned mine into sausage & veggie lasagna and cut the above recipe in half for 5 servings.
    Here are the adjustments for only 5 servings:
    1 pound hot Italian sausage — browned and drained
    1 medium egg mixed into the ricotta
    1 tablespoon Italian seasoning
    3 cloves garlic — minced
    no green pepper, just the following peppers:
    1 cup red bell pepper — coarsely chopped
    1 cup yellow bell pepper — coarsely chopped
    42 ounces whole peeled tomatoes — undrained (more is needed for the addition of the sausage)
    2 tablespoons tomato paste
    1 tablespoon palm sugar
    1 package DeBoles rice lasagna noodles — partially cooked
    1/2 cup Parmesan cheese — grated

    Partially cook pasta for 4-5 minutes in boiling water. Drain and rinse with cold water; set aside.

    Add the sausage with the crushed tomatoes, tomato paste, and sugar to the pot.

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s