Wednesday, October 2, 2013
Vegetable Lasagna Recipe
Vegetable Lasagna Recipe
* Alfredo Sauce
* 8 ounces butter
* 1 1/2 cup whipping cream
* freshly ground white pepper
* 1 1/2 cups fresh grated Parmesan cheese
* 18 slices mozzarella cheese
* 2 cups ricotta cheese
* 1/3 cup grated Parmesan cheese
* 3/4 cup shredded mozzarella
* 2 tablespoons sliced green onions
* 2 teaspoons minced fresh parsley
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1/4 each teaspoon dried leaf basil and oregano
* 1 1/2 cups prepared Alfredo sauce
* 2 cups chopped carrots
* 4 cups sliced mushrooms
* 1 cup chopped onion
* 1 tablespoon butter
* 2 cups chopped or sliced red bell peppers
* 1 cup chopped or sliced green bell pepper
* 2 cups sliced zucchini
* 4 cups broccoli florets
* lasagna strips
Lay out enough dry lasagna strips in a 9x13 pan to ensure you have enough to make 3 full layers, with very little overlap on each layer. Remove the dry strips and cook according to package instructions until just tender; drain.
Heat water to a boil in the bottom of a double boiler. Add butter, cream and pepper to the top pan and heat until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan and set aside to cool. Measure 1 1/4 cups of the sauce; store remaining sauce in the refrigerator until nearly serving time.
Combine ricotta cheese, the 1/3 cup Parmesan, 3/4 cup shredded Mozzarella, the 2 tablespoons green onions, 2 teaspoon minced parsley, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon each basil and oregano, and the cooled prepared Alfredo sauce. Blend well. Set aside at room temp.
In a heavy skillet, sauté mushrooms, carrots, and onions in 1 tablespoon butter until just tender, about 6 to 10 minutes. Combine all vegetables; mix well.
Grease bottom and sides of a 9x13x2-inch baking dish. Lay out 4 cooked lasagna strips to cover entire bottom of baking pan. Spread 1 1/4 cups of the Ricotta mixture evenly over the strips. Top with half of vegetable mixture and spread out evenly. Cover the vegetable layer with 9 slices of Mozzarella cheese. Repeat this layering. Top the second layer of mozzarella slices with lasagna strips and spread them evenly with 1 1/4 cups ricotta cheese mixture to finish.
Grease or spray a sheet of foil with vegetable spray and cover the baking dish tightly with the foil, sprayed side down. Bake in a preheated 375° oven for about an hour or, until the internal temp registers 165° on an instant read thermometer. Remove from the oven and let stand for 5 minutes, covered, before cutting and serving. Heat reserved Alfredo sauce and spoon a little over each serving.