vegetable lasagne…



deep dish lasagne

1 package lasagne pasta sheets (i used olivieri oven ready)
3.5 cups of tomato sauce (homemade recipe below)
2 cups fresh chopped mushrooms (i use oyster, shitake, and white button mushrooms)
2 cups fresh zucchini (1 medium zucchini sliced thin 2-3 millimeters)
2 cups mozzarella cheese
1 small can tomato paste (5.5 oz)
1.5 cups of smooth ricotta cheese
1 egg
8 fresh chopped basil leaves

tomato sauce for lasagne (makes 6 cups)
12 medium fresh vine tomatoes
2 tbsp cracked black pepper
2 tbsp cracked sea salt
2 tbsp extra virgin olive oil
4 small shallots
2 medium cloves garlic
8 fresh chopped basil leaves

to prepare the tomatoes for the sauce, you’ll need to remove the skin of the tomatoes. do this by coring and removing the vine stems, and then lightly slicing an x across the back of the tomato. bring a pot of water to a high boil and then drop the tomatoes in for one minute (or less) until the skin starts to peel back. remove tomatoes and place in a bowl of cold water, the skin will now peel back easily.

in a saucepan saute shallots and garlic in olive oil on low stove heat for 1 minute, making sure not to burn the garlic. mix into the garlic and shallots your tomatoes, and increase stove heat to medium for 15 minutes. using a wooden spoon gently separate the tomatoes in the pan to break them down into smaller pieces and add 8 chopped basil leaves and tomato paste. decrease stove heat to low and let sauce simmer for another 45 minutes, total cooking time should be no longer than 1 hour.
while sauce is cooking chop zucchini and mushrooms, and shred mozzarella cheese. to prepare the ricotta cheese in a bowl gently folding in one egg to the ricotta. pre-heat oven to 375 F.

if you like, you may use a shallow dish instead with less layers. in that case layer first, second, third  and end with final layer.

to prepare the pasta take your deep baking dish and spread a light layer of sauce on the bottom of the dish, and place pasta layer over sauce.

layer the rest of the dish as below in order: 
first layer: light layer of sauce, half of the ricotta mixture, light layer of shredded mozzarella, pasta layer
second layer: zucchini, light layer of mozzarella and tomato sauce, pasta layer
third layer:  mushrooms, light layer of mozzarella and tomato sauce, pasta layer
fourth layer:  light layer tomato sauce, remaining half of ricotta mixture, light layer of shredded mozzarella, pasta layer
final layer: light layer of sauce and mozzerella, shredded parmigiano and chopped basil

place in oven and bake for 30-35 minutes until cheese is gold on top.

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