Uncle Bill's Vegetarian Lasagna |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I formulated this recipe in 1989 when we found out that my DW's cholesterol became very high. This recipe became a favorite with many vegetarians. This recipe is quite time consuming but worth the effort. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium onion, chopped small |
4 large garlic cloves, finely chopped |
2 large celery ribs, chopped small |
1 large green pepper, seeded and diced |
1/2 lb fresh mushrooms, sliced |
1 medium zucchini, chopped (do not peel) |
2 large carrots, peeled and grated |
28 fluid ounces canned tomatoes, mashed, include liquid |
14 fluid ounces tomato sauce |
2 tablespoons finely chopped fresh parsley |
1 1/2 teaspoons dried oregano |
1 1/2 teaspoons dried basil |
2 large bay leaves |
1/2 teaspoon white pepper |
1/8 teaspoon red hot pepper flakes |
1/4 teaspoon ground allspice |
1/2 cup red wine |
8 ounces finely chopped frozen spinach, thawed |
1 cup low fat ricotta cheese |
2 tablespoons extra virgin olive oil |
1/2 cup freshly grated padano cheese |
5 sheets of ondine delvede lasagna sheets |
1 cup freshly grated mozzarella cheese (part skim) |
1/2 cup freshly grated padano cheese |
Directions:
1. Heat 2 tablespoons of olive oil in a large frying pan. Add chopped onion, chopped garlic and saute for 5 minutes, stirring often.
2. Add chopped celery, diced green pepper, sliced mushrooms, chopped zucchini, and saute until vegetables are softened; about 4 minutes, stirring occasionally.
3. Add grated carrots an continue to saute until carrots are limp, about 3 minutes.
4. Transfer ingredients to a large pot.
5. Add mashed tomatoes and liquid, tomato sauce, parsle, oregano, basil bay leaf, white pepper, red hot pepper flakes and allspice.
6. Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionallhy.
7. Blend in wine and simmer for an additional 15 minutes.
8. Adjust spices to taste.
9. Thaw spinach, squeeze out liquid and discard, chop spinach small.
10. Combine spinach with ricotta cheese, 2 tablespoons of olive oil, padano cheese, and set aside.
11. TO ASSEMBLE.
12. Preheat oven to 500°F.
13. Aluminum foil baking pans are provided with (Ondine Delverde Lasagna).
14. Use two - 8 x 8 x 2 aluminum pans and 10 sheets of lasagna.
15. Spoon about 1/2 layer of the sauce into each 8 x 8 x 2 baking pans and press one lasagna sheet into the sauce.
16. Add another 1/2 layer of sauce, then layer another lasagna sheet with grooves turned in opposite direction and press into the sauce.
17. Add a 1/2 layer of the spinach/cheese mixture and press another lasagna sheet with grooves turned in opposite direction, press down firmly.
18. Add another 1/2 layer of sauce and place another lasagna sheet with groovs in opposite direction and press down firmly.
19. Add another 1/2 layer of spinach/cheese mixture and press another lasagna sheet down firmly.
20. Cover the last lasagna sheet with another 1/2 layer of sauce.
21. Sprinkle top generously with mozzarella cheese and padano cheese.
22. Cover the aluminum baking pan tightly with aluminum foil, being careful not to let the foil touch the lasagna.
23. Bake in preheated 500 F oven on the middle rack for 20 minutes.
24. Uncover and continue to bake for another 10 minutes or until cheese melts.
25. Remove from oven, cover with foil and let rest for about 5 minutes before cutting and serving. Cut into 4 x 4 squares for each serving.
26. NOTE: Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and 3 aluminum foil baking pans. The lasagna is pre-cooked and is used as is. You can also use regular lasagna strips and cook as per instructions on package. Also, you can use fresh lasagna.
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