Thursday, November 14, 2013

The Most Amazing Veggie Lasagna!!!!

Okay people.  Here it is.  We've got two options for you: you can use pasta or you can use zucchini.  Both turned out delicious!  What knocked this dish out of the park (I think) was the blend of fresh herbs that Rokki found.  AMAZING!  The flavors were incredible!  They were probably even more awesome the next day.  I can only guess, however, because my husband and I had lasagna for lunch and then the rest of it for dinner.  = 9

3 carrots, grated
1 small onion, grated
1 bell pepper, grated
3 scallions, chopped
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
6 cloves garlic, minced
8 ounces crimini mushrooms, chopped
3 large cans of tomato sauce (no salt added) about 45 ounces total
2 1/2 ounces baby kale
3 Tablespoons fresh herb mix
15 oz part skim ricotta
1/2 cup shredded Parmesan cheese
2 cups mozzarella cheese (save 1/2 cup for the top)
1 egg
4 zucchinis, thinly sliced in long sheets and or 1/2 box of Trader Joe's Oven Ready Lasagna Noodles


Preheat the oven to 350 F.  In a large saute pan, heat the oil over medium-high heat and begin to saute the carrots, onion, bell pepper and scallions.  When the carrots are softer and the onions turn clear, add the salt, pepper, half of the garlic, and the mushrooms.  Once the veggies are all soft, add the tomato sauce, kale and half of the herb mix.  Let sauce simmer over low heat.  Add the rest of the garlic.  You might want to cover it because it will spatter.  In a medium bowl, mix the ricotta, Parmesan, 1 1/2 cups of the mozzarella, egg and the rest of the herb mixture.  You may want to add more pepper here as well.  Take your favorite lasagna pan and add about 1/3 cup of the sauce.  Layer with noodles or zucchini.  Spread 1/3 cup of the cheese blend on top and add more sauce on top of that.  Repeat process until you run out of sauce, zucchini or cheese.  : )  Top with 1/2 cup mozzarella cheese.  Bake uncovered for a hour.  If you use the pasta, it will absorb the water given off by the zucchini.  If you just use zucchini, your lasagna will be a little soupy.  You can bake it a little longer so it gives off more moisture.  Enjoy!