a list of recipes > Veggie Lasagna
Veggie Lasagna
This recipe is for one large pan of Lasagna. We use a pan that is 16" x 11" x 3" deep.
Choose your favorite Red Sauce. We use Grandma Quartetti's secret recipe and make a homemade sauce that makes this dish especially flavorful.
Ingredients:
- Olive Oil to cover bottom of baking pan
- 5 Cups Italian style Tomato Red Sauce
- 2 medium size Sweet Onions
- 6 large carrots
- 1/2 teaspoon Salt
- 1 head of Broccoli
- 1-1/2 lbs Lasagna Noodles
- 2 lbs of Ricotta Cheese
- 1 cup chopped Parsley
- 1/2 teaspoon fresh ground White Pepper
- 1 lb Mozzarella Cheese
- 3 gloves minced Garlic
Preparation:
Preheat the oven to 400 degrees Fahrenheit.
Mix the Ricotta Cheese, the chopped Parsley, and 1/2 teaspoon of White Pepper in a mixing bowl.
Pour a generous amount of Olive Oil in the bottom of the baking pan.
Chop the Onions and scatter the pieces in the bottom of the baking pan.
Slice the Carrots into thin wafers and lay them over the Onions.
Sprinkle the 1/2 teaspoon of Salt over the Carrots
Place a layer of dry uncooked Lasagna Noodles over the Carrots. Overlap the noodles so they are double layer thickness.
Smother the noodles with 2-1/2 cups of the Red Sauce. Spread the sauce evenly.
Spoon 1 pound of the Ricotta Cheese over the Red Sauce. Spread it as evenly as you can.
Pair the Broccoli into very tiny florets and embed the Broccoli into the Ricotta Cheese. The goal is to spread the Broccoli flavor across the entire dish while not using excess height in the stack of ingredients.
Place another layer of dry uncooked Lasagna Noodles into the pan. Overlap the noodles so they are double layer thickness.
Smother the noodles with the other 2-1/2 cups of the Red Sauce. Spread the sauce evenly.
Spoon the other 1 pound of the Ricotta Cheese over the Red Sauce. Spread it as evenly as you can.
Grate or shred the Mozzarella and spread it all across the top of the Lasagna.
Sprinkle the minced Garlic into the Mozzarella.
Cover the pan with a lid or loose fitting Tin Foil.
Bake at 400 degrees Fahrenheit for 30 minutes.
Remove the lid or tin foil after 30 minutes and bake the uncovered Lasagna for an additional 10 minutes. Watch for the Mozzarela to become crisp, but do not let it burn.
Remove the Lasagna and let it settle for a few minutes before serving. Serve when ready.