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CJ’s TEN POUND VEGGIE LASAGNA (serves 8)

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Lasagna

  • 1 lb. box whole wheat lasagna noodles

Sauce

  • 1 tablespoon extra virgin olive oil.
  • 1 cup chopped onions.
  • 3 tablespoons minced garlic.
  • 10 oz. fresh chopped mushrooms.
  • 2 medium sized zucchinis, sliced thin.
  • 1 medium sized eggplant, chopped.
  • 1 28 oz. can crushed tomatoes, drained.
  • 1  6 oz. can of tomato paste.
  • 2 tablespoons chopped basil.
  • 2 tablespoons dried oregano.
  • 2 tablespoons ground red pepper.
  • 1 tablespoon hot red pepper flakes.
  • 1 teaspoon sea salt.
  • 1 teaspoon ground black pepper

 Cheese Mixture

  • 30 oz. ricotta cheese.
  • 2 cups grated Parmesan cheese.
  • 2 lbs grated mozzarella cheese.
  • 3 large eggs.
  • 16 oz. fresh spinach (cut stems from the leaves). 

Assembly Directions

  • Over medium heat, add all of the sauce ingredients, stirring thoroughly to mix evenly.
  • Simmer for 15 minutes stirring occasionally.
  • In a separate pan, lightly cook down the fresh spinach to about half its original size but not fully cooked, stirring often.
  • Prepare Lasagna noodles.  Boil in salted water 7 – 8 minutes until Al Dente (not fully tender). Drain.
  • Preheat oven to 350 degrees F.
  • In large bowl, stir the spinach, ricotta, mozarella and parmesan cheese & eggs together until evenly blended.
  • Spray 13×9 inch baking dish with non-stick spray.
  • Spread sauce on the coated baking dish.
  • Assemble by covering the sauce with a layer of lasagna noodles.  Overlap them.
  • Spread a portion of the cheese mixture over the noodles.
  • Repeat steps twice more:  sauce, noodles and cheese mixture with the sauce as your top layer.
  • Sprinkle parmesan cheese over the top.

Cooking Directions

  • Cover assembled lasagna dish with aluminum foil.
  • Bake covered for approximately 40 minutes.
  • Uncover and bake for approximately 30 minutes until hot and bubbly.
  • Remove from oven and let lasagna stand for 15 minutes before cutting.