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2013-09-05 digital edition

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2013-09-05 / General Stories

From the Chef’s Corner

Garden Veggie Lasagna
by Chef Deedle

I think I’m on my way to becoming a vegetarian. Try this recipe and you’ll see why. It is delicious!

  • 2 med. Zucchini, sliced ¼ inch thick
  • 2 cups broccoli florets
  • 2 lg. carrots, julienned
  • 2 med. Sweet red bell peppers, julienned
  • ¼ cup olive oil
  • 2 tsps. minced garlic
  • ¾ tsp. dried thyme
  • Salt and pepper to taste

Sauce:

  • 2 cups finely chopped baby Portobello mushrooms
  • 1 lg. yellow onion, finely chopped
  • 2 tsps. minced garlic
  • 2 Tbsps. olive oil
  • 2 cans (28 oz.) each, crushed tomatoes
  • 3 tsps. Italian seasoning
  • Salt and pepper to taste.

Filling:

  • 1 ¼ cups ricotta cheese
  • 1 8-oz. pkg. cream cheese, softened
  • ¾ cup grated Parmesan Cheese
  • 1 egg, lightly beaten
  • 2 tsps. dried basil

Assembly:

  • 12 no-cook lasagna noodles
  • 3 cups (12 oz.) shredded mozzarella and provolone cheese blend

Place first 8 ingredients in a bowl; toss to coat. Arrange on two greased 15x10x1 inch baking pans. Bake at 425 degrees for 10 – 15 minutes or until tender, stirring occasionally.

Meanwhile, in a Dutch oven, sauté mushrooms, onions, and garlic in oil until tender. Stir in remaining sauce ingredients, bring to a boil. Reduce heat; simmer for 10-12 minutes, stirring occasionally.

Combine filling ingredients. Spread 1 cup of sauce into a greased 13x9 inch baking dish. Layer a third of the noodles, a third of the filling, half the vegetables, a third of the remaining sauce and a third of the cheese blend. Repeat. Top with remaining noodles, filling, sauce, and cheese blend.

Cover and bake at 350 degrees for 25-30 minutes or until bubbly. Let stand 15 minutes before serving.

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