Joined: Sat Feb 28, 2009 3:34 am
Location: Georgia -the Peach State.
|So so so so good! Now, this takes time, as I made the red sauce, rather than buying something pre-made. Mostly because I love messing up my big pots, LOL!
Seriously though, if you have the time and access to canned tomato stuff, try it. It's worth it.
Jenn's Red Sauce
1 28 oz. can whole peeled tomatoes
2 Tablespoons olive oil
1 cup (approx) chopped yellow onion *about 1 medium size yellow onion*
2 teaspoons minced garlic
1/2 teaspoon Kosher or Sea salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 15 oz can tomato sauce
1/4 cup tomato paste
1 cup water
1 cup Vegetable broth
1 teaspoon sugar
1 cup (approx) red wine *again, I like a Merlot for this. I also like the mini-size bottles. Perfect for cooking!*
5 oz (approx) chopped baby portabella mushrooms
dash black pepper
Pour whole tomatoes into a large bowl and squish them between your fingers to break them up. Set these aside
In a large pot, heat the olive oil on med. heat. Add in the onions, garlic, salt, basil, oregano and pepper. Cook, stirring, until softened, about 5 minutes. Add the tomato sauce, paste, water, broth, sugar, and reserved tomatoes that you crushed. Stir well and bring up to a simmer. Lastly add the wine and the mushrooms. Lower the heat to med-low and let simmer uncovered for about 45 minutes, stirring occasionally.
It will reduce a little and the flavours will get a chance to come together very nice.
Take off heat while you assemble the lasagna...
Jenn's Veggie Lasagna
12 dry (uncooked) lasagna noodles
2 Tablespoons sour cream
15 oz ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
1 pound (+1/2 cup for top) Mozzarella cheese
2-3 Tablespoons chopped fresh parsley
2 teaspoons dried basil
several handfuls whole baby spinach and arugula leaves
1 handful chopped baby spinach and arugula
3 oz (approx) sliced portabella mushrooms
preheat oven to 375 F
Lay a sheet of heavy duty aluminum foil on or directly under the oven rack, to catch bubble-over drips. You'll need it!
In a large bowl fold together the ricotta, sour cream, eggs, 1/2 cup Parmesan, 1/2 cup Mozzarella, parsley, and chopped spinach and chopped arugula.
Spread 1 cup of the sauce in the bottom of a lasagna pan (13x9x2 inches...)
lay three noodles lengthwise in dish. Noodles shouldn't touch eachother (makes slicing easier later)
Spoon 3/4 cup of the ricotta mixture onto the noodles, gently spread as evenly as you can.
Sprinkle 1 cup of the shredded Mozzarella over that
Lay a handful of the spinach and arugula over that, spread evenly over the cheese layer
Add a few of the sliced mushrooms
and repeat layers sauce, noodles, ricotta, Mozzarella, leaves, mushrooms...
You should have 4 layers of noodles... and a cup of sauce over everything.
Sprinkle the remaining 1/2 cup Parmesan and a final 1/2 cup Mozzarella over the top (and by now, it may well be 'over the top', LOL!)
Cover the whole thing tightly with aluminum foil and bake covered for 1 hour.
Uncover and bake 10 more minutes for bubbly cheesy awesomeness.
Remove from oven and let set for 10-15 minutes before serving.
Slice lengthwise between the noodles, then across 3-4 cuts, depending on how large a piece you want. Enjoy the awesomeness!!!
(3 cuts across will give you 12 pieces, 4 cuts across will give you 15 pieces)
Leftovers refrigerate and re-heat very well! Just zap a leftover piece in the microwave for a minute or two and enjoy again.