We are back to the grind here after a busy weekend with lots of family and friends. I will do a better recap, but I am late for 6am Spinning. While I am gone, try this:
This dish is perfect for feeding a big group of friends and family a delicious, comforting meal. You could always add ground turkey, beef or chicken to it if you wanted.
Vegetable Lasagna
Pioneer Women’s Recipe with Kara’s little touches!
- 10 ounces, weight Lasagna Noodles
- 2 Tablespoons Olive Oil
- 1 whole Medium Onion
- 4 cloves Garlic
- 1 whole Red Bell Pepper, Diced
- 24 ounces, weight White Mushrooms, Chopped
- 4 whole Squash (yellow Or Zucchini), Diced
- 1 can (28 Ounce) Whole Tomatoes
- 1/2 cup White Wine
- 1/4 cup Fresh Parsley, Chopped (more To Taste)
- 1/2 teaspoon Kosher Salt (more To Taste)
- Freshly Ground Black Pepper
- 1/2 Teaspoon Red Pepper Flakes (Kara used more like 1 tsp)
- 30 ounces, weight Ricotta Cheese
- 2 whole Eggs
- 1/2 cup Grated Parmesan
- 1/4 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1 pound Thinly Sliced Mozarella Cheese (Kara used shredded)
- Extra Parmesan Cheese, For Sprinkling
Preparation Instructions
Preheat oven to 350 degrees.
Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Use hands to squeeze/crush them. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.
Serve with crusty French bread.
Vegetable or Natural line this is a good way for life I think i like natural food better than Other foods.
Yum! Casserole dishes are the best for entertaining – so easy to prep ahead and then just throw in the oven.