Vegetable Lasagne
This takes a long time to assemble but is worth it when you want to impress company. Makes a huge panful.
* Exported from MasterCook *
Vegetable Lasagne
Recipe By : Eric Hansen / archaeologist
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles And One Dish Meals Pasta
Amount Measure Ingredient -- Preparation Method
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4 green bell peppers
1 large yellow onion
4 medium zucchini
2 lb button mushrooms
3 heads garlic
4 red bell peppers
2 large jars good quality spaghetti sauce
2 lbs whole milk ricotta cheese
2 large egg
3 cups grated parmesan cheese
3 cups grated mozzarella cheese
1 1/2 lbs lasagna noodles
1 cup olive oil
1) Vegetable prep: First, cut the tops off the garlic heads and place them in a shallow baking pan. Drizzle a little olive oil over the exposed cloves. Bake them at 325 degrees for 30 minutes, or until the garlic cloves have softened. Remove from oven and cool. When cool enough to handle, remove the cloves by squeezing the garlic head. They should come out easily. Discard the empty garlic's shells. Mash the roasted garlic cloves with a fork and set aside.
Next, turn the heat up in the oven to 400 degrees. Place the red bell peppers in a shallow baking dish and coat them with a thin film of olive oil. Roast them for 20-30 minutes or until their skins have become charred. Remove them from the oven, cover with foil, and allow them to cool for 30 minutes without removing the foil. After 30 minutes, remove the foil. The peppers will be soft and look deflated. Remove the cores and seeds and peel off the charred skins. They will come off easily. Cut each pepper in half, and set aside. Next, core and seed the green bell peppers. Cut them vertically into 1-inch slices. Set aside.
Next, peel and skin the onion. Cut into 1/4-inch slices. Set aside. Next, clean the
mushrooms, if necessary, by brushing off all visible dirt particles. Trim off the fibrous part of the stalks and cut the mushrooms into 1/4-inch slices. Set aside. Next, trim both ends off of the zucchini and cut them in half crosswise. Cut each half into 1/4-inch slices lengthwise. Set aside.
2) Bring a large stock pot filled with water to a boil. Add 2 tsp. of salt and then the lasagna
noodles. Cook until the noodles are al dente. You may need to do this in batches. When the
noodles are done, drain them and add them to a large bowl of cold water. Set aside.
3) Add 2 tbs. of olive oil to a sauté pan over high heat. Add the green peppers and onions. Season with a pinch of salt and freshly ground pepper. Sauté, tossing and stirring, until the peppers and onions are soft, but still firm. Remove them to a bowl and reserve. Add 4 tbs. of olive oil back to the pan and allow it to come up to heat. Add the zucchini strips and the mushrooms and season with black pepper. Sauté until the water has come out of the mushrooms and evaporates. Remove from the heat and set aside.
4) Add the ricotta cheese, the eggs and 1 cup of parmesan cheese to a large bowl. By hand, or with a hand mixer, cream everything together until all are well blended and the cheese is creamy.
5) Assembly: Add sufficient spaghetti sauce to a large, deep baking pan to cover the bottom with a thin, even layer. Add the lasagna noodles, overlapping the edges, to cover the bottom completely. Spread the green peppers and onions evenly across the pan. Spread a layer of the ricotta mixture evenly across the peppers and onions, then a layer of sauce. Sprinkle 1 cup of mozzarella across the sauce and then 1 cup of parmesan cheese. Add another layer of lasagna noodles, as before. Spread the zucchini and mushroom mixture evenly across the pan. Spread spoonfuls of the garlic puree on top. Top with a layer of the ricotta, a layer of sauce, then sprinkle with mozzarella and parmesan. Create another layer of lasagna noodles, and cover it with the roasted red peppers, ricotta, sauce, mozzarella and parmesan. Top with a final layer of noodles, sauce, mozzarella and parmesan. Bake at 325 degrees for 30 minutes, or until it is warmed through and the cheeses on top have become brown and bubbly. Remove the lasagna from the oven and let it set 15-20 minutes before serving to allow the cheeses to set up.
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