Garden Vegetable Lasagna
Based on a recipe from 5 Star Sensations, Maria Bowerfind, 1991, The Auxiliary of University Hospitals of Cleveland, p 65.
Prep Time2 hours hrs 15 minutes mins
Cook Time50 minutes mins
Resting time15 minutes mins
Total Time3 hours hrs 20 minutes mins
Course: Pasta, Prepare Ahead - Serve Later, Vegetarian
Servings: 8 servings
Author: Catherine Christiano
- 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.