Sunday, April 17, 2011

Veggie-Packed Lasagna

Is it strange to reach age 28 without ever making a lasagna? Well, strangeness remedied. I like how this came out - not too cheesy or bland. This is for a double batch (2 glass baking dishes full) to allow for leftoversgloriousleftovers.


2 boxes lasagna noodles
3 jars tomato sauce (2 plain, 1 vodka)

2 zucchinis
4 carrots
4 leeks
Lots of crimini mushrooms
1/2 a squash

1 lb ricotta
6 or 8 cloves garlic
Crumbled sea vegetable (kombu)
Cayenne, Nutmeg, Paprika, Italian herbs

So, basically, the leeks/mushrooms/squash got sliced thin/chopped small/roasted respectively; cooked till soft in a little oil in bottom of saucepan with finely chopped garlic; and mixed with the sauce, ricotta, kombu, and spices. I beseech you: Do not underspice! Shake with reckless abandonment!

The noodles (after precooking per package instructions) and the zucchini and carrots (after slicing into thin noodle-like strips with mandoline and blanching briefly in boiling water) were all used for layering, with sauce in between.

Baked at 350 for 45 minutes, covered in foil for the first 30. Mmm!

1 comment:

  1. I made a more indulgent (gooey! cheesy!) lasagna last night and have this cheese-related tip: Mix 2 eggs with ricotta and shredded mozzarella and use that for your cheesy layers. I also layered some spinach in and that was lovely.