Monday, March 10, 2008

Vegetable Lasagna with Red Sauce

I found this recipe a while ago and have made it several times, always to positive reviews. Unlike most vegetable lasagna dishes, this one uses a standard red sauce (hence the name of the recipe.) Even my meat-loving husband really likes it!

6 dried lasagna noodles
1 lb ricotta cheese
2 eggs
1/2 cup grated Parmesan cheese
2-3 tablespoons chopped fresh parsley
1 teaspoon dried basil
ground black pepper to taste
1/4 cup olive oil
3/4 cup chopped onion
1/2 cup sliced carrots
1/2 cup chopped green bell pepper
8 oz. chopped frozen broccoli, thawed & drained
2 cloves fresh garlic, minced (optional)
1 1/2 - 2 cups spaghetti sauce (I make my own using this recipe but process just until chunky)
1-2 cups shredded mozzarella cheese

Cook pasta in boiling water for 8-10 minutes or until al dente; drain, rinse with cold water, and set aside. In a large bowl, combine ricotta cheese, eggs, Parmesan cheese, parsley, basil, and pepper.

Saute onion in oil over high heat for about 5 minutes; add carrots and saute 2 minutes more. Stir in bell pepper, broccoli, and garlic, if using. Reduce heat to medium and cook until tender, approx. 5 mins more. Mix all into ricotta mixture.

Spread small amount of sauce in bottom of a 9"x13" pan to prevent sticking. Layer noodles, vegetables, sauce, and cheese. Bake at 350*F for 45-60 minutes. Let stand for 15 minutes before serving.

UPDATE: Last week I made just the vegetable filling for the recipe (cut in half) and used it to stuff about 10 - 12 jumbo shells. Drizzle red sauce over it to taste, the cover and bake for about 25 minutes. Sprinkle with cheese and bake 5 minutes more. Fabulous.

1 comment:

mandy said...

I cannot wait to try this.