Lavonda’s Vegetable Lasagna

My sis Lavonda is an amazing chef! I needed a vegetable lasagna recipe this weekend and I knew I could count on her to create the perfect dish! The following recipe is what she created for me to make and it was wonderful! The only things that I did differently than her recipe were to double the recipe and add oregano and salt to my sauce, just a matter of personal taste preference. I used to grow oregano and I cannot get enough of it in my Italian dishes!

 

 

  

 

VEGETABLES AND SAUCE

2 T Olive Oil

Assortment of sliced and/or diced vegetables (I used carrots, mushrooms, red bell peppers, zuchini, onion)

Dried Basil (heaping teaspoon)

Fresh Ground Pepper to taste

4 to 5 Cloves of Garlic, minced (if they are small, add more)

28 oz can diced tomatoes

1 large or 2 small can tomato sauce

Heat pan to medium, add olive oil, sauté vegetables a few minutes, then add pepper,basil and garlic. Stir until garlic is fragrant (less than a minute), then add the tomatoes and tomato sauce. Simmer 10 to 15 minutes. Add more seasonings to taste (can add a little crushed fennel, a little oregano, more basil, etc)

Ricotta Mixture

1 Large container Ricotta Cheese

2 oz Parmesan Cheese, finely grated in food processor (I bought the Parmesan that is grated in shreds and left it in that form)

1/2 tsp dried Basil

Black Pepper to taste

1 Egg

Mix all ingredients together until well blended.


Cheese

12 to 16 oz Shredded White Cheese – can use Italian Blend or Mozzarella Cheese

3 oz Fresh Parmesan, shredded or Grated


Assemble

Cover bottom of casserole dish thinly with vegetables and sauce.

Add a layer of the ready for baking lasagna noodles (no boiling needed), spread ricotta mixture over noodles, top with vegetables and sauce, then add a layer of shredded cheese. Repeat until casserole dish is full. 

Note from Teresa: I ended with layer of cheese and grated Parmesan on top

Bake

Cover top with parchment or wax paper, then cover with foil. Bake at 425 for 30 minutes. Uncover and cook until bubbling and cheese on top has browned (about 15 more minutes).

Note from Teresa: when I doubled the recipe, I also doubled all my cooking times for the sauce to allow for the extra ingredients and I increased baking time by about 10 minutes before removing the foil/paper to allow time for the extra lasagna to bake in the oven…I made one large, one medium and one small lasagna when I doubled the recipe).


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