Lasagna is one of those meals that I enjoy occasionally, but isn’t something that’s on the monthly rotation. When it comes to Italian food I tend to gravitate towards pizza or a good risotto dish. This vegetable lasagna is a serious game changer. It’s the type of dish that you don’t make when you’re crunched for time and looking for something to throw together. There are a lot of steps, ingredients and time involved, but I promise it’s worth it. Make this on a relaxing Sunday night with a glass of wine in hand and a busy upcoming week ahead. It makes so much that it’s perfect for large family gatherings or weekday leftovers.
Garden Lasagna
via curvy carrot
ingredients:
basil puree:
1 c. packed fresh basil leaves
1/2 c. spinach leaves
2 tsp. minced garlic
1/2 c. + 1 tbsp extra virgin olive oil
1/4 c. parmigiano-reggiano cheese, grated
salt & pepper to taste
32 ounces ricotta cheese
1 large egg
vegetables:
4 tbsp unsalted butter
1/2 c. shallots, finely chopped
1/4 c. all-purpose flour
3 c. milk
8 ounces cremini mushrooms, sliced
1 8 0z. jar of roasted red bell peppered, drained
1 lb. baby spinach
9 oz. no-boil lasagna noodles
4 1/2 c. mozzarella cheese, shredded
directions:
For basil puree: In a food processor or blender combine the basil, spinach leaves, 1/2 tsp. garlic and 1/2 c. of olive oil. Process until a thick paste forms. Next, add the parmigiano and salt/pepper to taste. Set aside.
In a different bowl, combine ricotta cheese, egg, more salt and pepper to taste. Set aside.
To blanch the spinach: in a large pot over high heat, bring about 8 c. of water to a boil, add the spinach and stir until spinach turns a bright green (30 seconds). Right away plunge the spinach into a bowl full of cold water to stop spinach from cooking. Drain and pat dry. Set aside
For the sauce: In a saute pan over medium heat, melt butter. Add shallots and cook, stirring occasionally until softened, about 3-4 minutes.
Add the remaining minced garlic and flour and toss to coat, stirring constantly for 1 minute.
Slowly add milk to the pan and stir to remover any browned bits from the bottom of pan. Increase heat to medium-high and cook, stirring occasionally until thickened, about 7- 10 minutes. Transfer the roux to another bowl and let cool for about 15 minutes.
Once cooled, add the basil puree to the sauce and set aside.
For the vegetables: Return the saute pan to the heat and add 1 tbsp. olive oil, heating until simmering. Add the sliced mushrooms and cook until lightly browned, 8-10 minutes. Transfer mushrooms to a medium bowl. Add the bell peppers, blanched spinach and salt/pepper (to taste) to the mushrooms, mixing well.
For the lasagna: Preheat overn to 375 degrees. Spray pan with non-stick spray.
Assemble the lasagna by placing 1/2 c. of the sauce on bottom of pan. Layer the noodles on top of this, followed by 1/2 c. ricotta, 1 c. vegetables, 1/2 c. of the sauce and 1 c. mozzarella. Repeat two more times.
Pour the remaining sauce over the lasagna and sprinkle with remaining mozzarella cheese.
Cover the pain with foil and bake until bubbling, about 45 minutes.
Uncover the pan and bake for another 15-20 minutes or when cheese is lightly browned.
Remove from the oven and let rest for about 15 minutes.
Serve and enjoy!
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Phew! The longest recipe has just debuted on T&T.
Are y’all still with me? Exhausted already before even making it?
Again, it’s worth it, trust me.
xx
This looks so yummy! I am a vegetarian and always looking for new ways to ways to pack in veggies! Have a great week!
Wow. This looks great. Love the idea of the basil puree.
Wow! This looks and sounds amazing! I will definitely have to give it a try. Thanks for sharing. xx
Holy shiz, that looks amazing.
Holy COW this looks amazing. I love making dishes that take a bit more time on Sundays when I can really dedicate time to it and enjoy it. This sounds like one of those recipes–I can’t wait to try it!
That looks SOOO good!! I usually make a veggie lasagna as well, but I can’t wait to try this one!
Mmmm! That sounds delicious!
Yum!! Looks so delish!
That looks so awesome!!! I will have to make this the next time we have guest over.
This looks so delicious.
This looks good.
Yum this looks so good! I love lasagna but do get tired of the regular kind. I will definitely have to try this!
Oh this looks delicious! I’m always on the lookout for good vegetarian recipes. I’ll have to try making this soon.
Just discovered your blog and I adore it! So many great recipes that I have been pinning! Thanks for the inspiration, lady. Oh, and I adore your name:)
xo Ashley
Twenties Girl Style
yum!! i will be making that soon!!
Ahhh this looks AMAZING! Can’t wait to try this recipe!! Thank you!
xxoo,
Mary
The Classy Cubicle
This looks so yummy! Though I’d prefer for someone else to make it for me! 🙂
Jessie
jessieholmesspringer.com
sounds delish and comforting!