Each recipe I post on Savoring Today has been tested and enjoyed, personally. Today I thought it would be fun to post an untested new recipe that we could try together. Why would we do that? It just might be fun. At least, that’s this foodie’s point of view and it might even transform a good recipe into a great one. Of course, I may just end up doing it by myself because it is not a fun idea to anyone else, which is fine too. However, I would so much like YOU to join me.
Some time in the next week or so:
1. Make the recipe
2. Leave a comment describing your experience, opinion, adjustments, or suggestions.
3. Subscribe to comments so you can see what others have done.
4. If you are feeling especially proud of your plate, snap a picture and send it to me at [email protected] so it can be included the post.
I found this recipe on Emerils.com and it sounds wonderful. Of course, I may have to add a little Italian sausage to the sauce to keep my family happy, but I love the idea of all the vegetables creating a one-dish meal.
Very Veggie Lasagna
30 ounces ricotta cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
4 teaspoons extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup olive oil
3 cups sliced mushrooms
1 1/4 cups finely chopped yellow onion
1 tablespoon Emeril’s Italian Essence or other dry Italian seasoning
2 teaspoons minced garlic
1 head broccoli — cut into florets (about 2 cups)
2 carrots — peeled and coarsely chopped (about 2 cups)
1 1/2 cups coarsely chopped red bell pepper
1 1/2 cups coarsely chopped yellow bell pepper
1 1/2 cups coarsely chopped green bell pepper
1 1/2 cups coarsely chopped yellow squash
1 1/2 cups coarsely chopped zucchini
56 ounces whole peeled tomatoes — undrained
2 tablespoons tomato paste
2 tablespoons sugar
12 large uncooked lasagna noodles — (12 to 15)
5 cups grated mozzarella cheese — (about 1 1/4 pounds)
1/2 cup grated Parmesan cheese
Position rack in center of oven and preheat the oven to 375°F.
In a medium bowl, combine the ricotta cheese, basil, thyme, parsley, extra-virgin olive oil, 1 teaspoon of the salt, and 1/2 teaspoon of the black pepper. Stir to combine and set aside.
In a large pot, heat the olive oil over medium-high heat. Add the mushrooms, onion, and Italian Essence and cook, stirring, until the onions are soft and the mushrooms are wilted and have released their juices, about 5 minutes.
Add the garlic and cook, stirring, for 1 minute. Add all the remaining vegetables except the tomatoes, and cook, stirring, until they start to soften, about 10 minutes.
In a large bowl, using your fingers, crush the tomatoes into pieces. Add the crushed tomatoes, tomato paste, and sugar to the pot, and cook, stirring, until thick and most of the liquid has evaporated, about 15 minutes.
Add the remaining teaspoon of salt and remaining 1/2 teaspoon of pepper and stir well. Remove the pot from the heat.
Spread 3 cups of the tomato-vegetable sauce evenly over the bottom of a large roasting pan. Arrange one layer of lasagna noodles on top, being careful not to overlap them.
Spoon 1 cup of the ricotta cheese mixture over the noodles, spreading evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella cheese evenly over the ricotta.
Repeat the layering with the remaining ingredients, for a total of 3 complete layers, ending with the remaining 2 cups of mozzarella cheese on top. Sprinkle the Parmesan cheese over the mozzarella cheese. Cover the pan tightly with aluminum foil and bake for 1 1/2 hours.
Using oven mitts or pot holders, carefully remove the pan from the oven and remove the foil. Do not remove the foil with bare fingers.
Using oven mitts or pot holders, return the pan to the oven and bake the lasagna until golden brown and bubbly, about 15 minutes.
Using oven mitts or pot holders, remove the lasagna from the oven and let cool for 10 minutes before serving.