Garden Vegetable Lasagna
Based on a recipe from 5 Star Sensations, Maria Bowerfind, 1991, The Auxiliary of University Hospitals of Cleveland, p 65.
Servings: 8 servings
- 3 tablespoons olive oil
- 1 1/2 cups white mushrooms sliced, less than an 8 oz package
- 1 cup celery chopped
- 1 cup green pepper chopped, approximately 1 average sized pepper
- 1 1/2 cups yellow onion chopped, about 1 medium onion
- 28 ounces unsalted, canned whole tomatoes
- 8 ounces unsalted, canned tomato sauce
- 6 ounces tomato paste
- 1 tablespoon fresh parsley chopped
- 1 teaspoon oregano basil or Italian seasoning
- 1 teaspoon salt optional
- 1/4 teaspoon ground black pepper
- 1/2 cup water heated
- 2 cups zucchini cut in half lengthwise and then sliced 1/4"
- 1 pound lasagna noodles
- 1 pound part-skim ricotta cheese
- 1 large egg
- 10 ounces frozen chopped spinach cooked, drained, squeezed of excess moisture
- 8 ounces shredded part-skim mozzarella cheese 2 cups
- 1/2 cup grated Parmesan cheese
- Place 6-quart stock pot on stove. Add olive oil, heat over medium-high heat until shimmering. Add mushrooms, celery, green peppers, and onion, cook 10 minutes or until tender. Add tomatoes, tomato sauce, tomato paste, seasonings, and water. Bring to a boil, reduce heat to simmer, covered, for 1 hour. Stir occasionally, breaking up tomatoes. Add zucchini and simmer 20 minutes longer.
- Meanwhile, in medium bowl, mix ricotta cheese, egg, and spinach until uniformly combined.
- About 40 minutes before sauce will be done, fill 6-quart or larger stock pot 2/3 full with water and add 1 teaspoon olive oil. Bring to a boil; cook lasagna until al dente, according to package directions.
- Place oven rack in center and preheat to 350°F. Grease a 9 x 13-inch baking dish. Line baking dish with 6 or 7 lasagna noodles (one-third of noodles), then evenly spread 2 1/2 cups sauce, followed by 1 1/2 cups spinach-cheese mixture, and 3/4 cup mozzarella cheese. Repeat layers, ending with sauce. Sprinkle remaining mozzarella and all Parmesan cheese on top.
- Bake for 45 to 50 minutes. Remove from oven and let stand 15 minutes before serving.
Try using a food processor to chop onion, pepper, and celery to save time. Often, making 2 lasagnas takes the same amount of time as 1. The second one may be well wrapped and frozen prior to baking. See Lasagna recipe for instructions on how to heat a frozen lasagna.