Vegetarian Lasagna
12 portions
150mI've had a fraught history with lasagna, but I think I've finally figured it out. Hopefully this recipe will help you succeed where I have failed.
What you will need
1 lb. Ricotta
1/2 cup Heavy Cream
1 lb Shredded Mozzarella
1 cup Grated Parmesan
1 lb. Lasagna
1 Yellow Onion
1 Eggplant
4 Tbsp Olive Oil
8 oz. Sliced Mushrooms
5 oz. Baby Spinach
25 oz. Marinara
Salt
Black Pepper
(Nutritional facts 165 calories, 9.35 g fat, 11.56 g carbohydrates, 8.98 g protein, 27 mg cholesterol, 431 mg sodium)How to cook
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Place the ricotta in a medium-sized mixing bowl.
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Add the cream and mix well.
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Add a little salt and pepper to taste.
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In a separate mixing bowl, combine the shredded mozzarella and parmesan.
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Place the lasagna in the baking dish you intend to use to assemble the lasagna. Pour hot water over the pasta and let it sit for 10 minutes. I used an electric kettle, but using hot tap water should work fine. Give it a little stir after a few minutes to keep the pasta from sticking to itself.
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Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.
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Cut the eggplant to a medium dice, maybe a little less than 1/2".
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Heat some oil in a heavy skillet over medium heat.
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Add the onion and cook, stirring often, until the onion is tender and beginning to caramelize.
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Add the diced eggplant. It doesn't hurt to add a little more olive oil here. Eggplant tends to soak up a ton of oil. Cook until the eggplant begins to soften, maybe 3-5 minutes.
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Add the sliced mushrooms. Cook, stirring often, for about 5-10 minutes, or until the mushrooms and eggplant are tender.
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Stir in the spinach and cook briefly until wilted.
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Coat a casserole dish (probably the same one you used to soak the lasagna) in a thin coat of olive oil.
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Now we move into the layering phase. Start with a thin coat of marinara on the bottom.
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Arrange some pasta sheets in the sauce, overlapping the sheets slightly where they meet.
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Spread a thin layer of ricotta on top. You can use about 1/3 of the ricotta mixture here.
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Top with about 1/3 of the cooked vegetables.
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Add about 1/4 of the grated cheese blend.
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Scatter about 1/3 of the remaining marinara on top of the cheese.
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And now repeat: noodles, ricotta, vegetables, shredded cheese for two more layers (and a total of 3).
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To top it off, add one final layer of noodles.
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Top with a final shellac of marinara.
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And finish with grated cheese. You are now ready to bake.
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Preheat oven to 400°F
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Cover the lasagna in foil. The first stretch in the oven will be covered so that we don't overcook the top.
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Bake for 50 minutes, removing the foil after the first 20-30 minutes to allow the top cheese to brown and crisp.
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