This is a traditional recipe for vegetarian Lasagna – I have tried to take pictures of every layer laid and details of the fillings – I also made my own homemade sauce – I was very proud of this effort - A $50-60 meal in a semi gourmet restaurant, folks –The recipe here for free so that you may treat your loved ones to a lovely GOURMET Italian meal right in your home … read on.
Step One – The Sauce
Take some good and ripe medium tomatoes and dice (about 6-7)
Add 1 tsp of olive oil in a frying pan
Add 3-4 cloves of garlic
½ a habanero or chili of your choice
Basil 2 sprigs or 10 leaves
Let all of them cook well and then grind and keep aside
I went with the traditional filling of ricotta and spinach.
Cook 1 family pack or 2 small packs of frozen spinach or fresh spinach in the microwave – In a pan, heat 1 tsp of olive oil and add some red chilies (I think I used 3) and about 3 cloves of garlic – sauté until garlic turns golden and add the spinach and some salt and cook on low heat, open.
While that is cooking get the ricotta out and if you have the big family carton, you will need half of that or one regular sized container.
To this add some crushed black peppers, rosemary and a dash of salt. I also used some pesto powder and some wild garlic mix. Once this is flavorful, add the cooked spinach to it and mix in well.
I also like more veggies in my lasagna – So I decided one of my layers will be made up of sautéed zucchini and yellow squash, both very popular in Italian cuisine. Cut them in thin rounds. Just a dash pepper and a tsp of olive oil and a little salt and allow them to brown slightly.
Step Four – The lasagna
The lasagna we got were the kinds that are oven ready and don’t need prior cooking. Barilla sells these. There are probably other brands, but this is the one I used.
Get the oven and baking pan ready
Set over to 375 degrees F
Grate some cheeses (I used Cheddar Mozzarella and Parmesan)
Spray the intended pan with cooking oil (olive oil)
Dribble a small amount of the sauce on the bottom and spread around the pan
Add your first layer of lasagna strips
Add the ricotta spinach mix and spread evenly
Place the second layer of pasta strips
Dribble a generous amount of sauce
Now add the Zucchini and yellow squash stir fry and spread evenly
Add the next layer of lasagna strips
Some more of the sauce
And repeat with the ricotta spinach mix
Now lay the last layer of pasta and dribble the rest of the sauce over it spreading it so that it drips on the sides
Now sprinkle the grated cheeses.
Cook per instructions on the box
We had this with the most delicious brussel Sprout stir fry.
Step by step layering tutorial in pictures
Spread the sauce
Add the pasta
The Spinach Ricotta layer fully spread
Another Pasta layer
The sauce and the veggies
The next pasta layer followed by the spinach spread
Another pasta layer
The sauce liberally doled on top
The grated cheese added
And the baked lasagna :)
A slice showing the layers
The side of sauteed Brussel Sprouts
On your plate - Eat up!