I was madly craving Lasagna for some reason the other night, so I stopped at the store and bought a bunch of goodies to make one with. this was the first time I've done one, so i was totally winging it, but it came out GREAT . . . and it made at least 8 portions so the boy and i had dinners for a while on one recipe's worth
the carrots and peppers pretty much disappear, so this is a great dish if you've got picky eaters in the house (children . . . or in my case my fiance
). The recipe is also printed in my blog, but here it is copied below:
-1 large can of petite diced tomatoes
-1 large brown onion, small dice
-1 red pepper, small dice
-a big handful of basil, sliced into ribbons
-3 garlic cloves, minced
-3 carrots, grated
-2 smallish zucchini, cut into thin rounds
-about 3 cups of shredded cheese (I used a mixture of mozzarella, Parmesan, Romano and asiago, but just mozz would be fine too)
-1-2 jars of tomato basil pasta sauce (I used 1, but if you prefer a sauce lasagna 2 would be perfect)
-1 large tub of ricotta cheese
-1 large egg
-1 package of no-boil lasagna noodles (about 15 noodles)
-salt and pepper
*In a large stockpot, get the onions and peppers going in a bit of olive oil. Sautee until softened and add garlic, basil, and petite diced tomatoes. Let the mixture simmer while you handle the other prep steps.
*mix together the ricotta, egg, a handful of cheese and some salt and pepper. Set aside.
*prep your carrots and zucchini.
*build the lasagna in a casserole dish starting w/ a layer of noodles and a bit of sauce. Each layer should have the ricotta mixture, a sprinkling of grated carrot and a layer of zucchini rounds, a few scoops of the diced tomato mixture, and a bit of cheese. Make sure to surround the noodles w/ sauce or diced tomatoes, as that liquid is what will cook them! The top layer should be a layer of noodles, followed by sauce and lots of cheese.
*bake the lasagna covered with foil (but w/ room for air to circulate) for 30-45 minutes at 375 or until cheese on top is browned.