This is my favorite recipe for lasagna. Homemade tomato sauce, a rich cream sauce, lots of vegetable fillings, and layers of mozzarella. Can't get any better!
Ingredients:
9 lasagna noodles
For the
tomato sauce:
1 (28 oz.) can crushed tomatoes
¼ cup chopped fresh basil
2 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 tsp. kosher salt
½ tsp. red pepper flakes
For the
cream sauce:1 (28 oz.) can crushed tomatoes
¼ cup chopped fresh basil
2 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 tsp. kosher salt
½ tsp. red pepper flakes
2 cups Parmesan cheese, grated
1 cup whole-milk cottage cheese
3/4 cup heavy cream
2 garlic cloves, minced
1 tsp. cornstarch
½ tsp. kosher salt
½ tsp. pepper
For the
filling:
1 carton mushrooms, sliced
2 zucchini, cubed
2 yellow squash, cubed
2 garlic cloves, minced
a few handfuls of baby spinach leaves
mozzarella cheese, shredded
1 carton mushrooms, sliced
2 zucchini, cubed
2 yellow squash, cubed
2 garlic cloves, minced
a few handfuls of baby spinach leaves
mozzarella cheese, shredded
Directions:
Bring a large pot of water to boil. Cook
lasagna noodles about 2 minutes shy of al dente according to the package
directions. Drain and set aside.
To make the tomato sauce, combine the
crushed tomatoes, basil, olive oil, garlic, salt and red pepper flakes in a
medium bowl. Stir to combine.
To make the cream sauce, combine the
Parmesan, cottage cheese, cream, garlic, cornstarch, salt and pepper in a
medium bowl. Stir to blend.
Heat 2 tablespoons of the oil in a large
skillet over medium-high heat until shimmering. Add the zucchini and squash.
Cook, stirring occasionally, until the vegetables are soft and lightly browned.
Season with salt and pepper. Transfer the cooked veggies to a bowl. Return the
skillet to medium-high heat and cook the mushrooms until they have released most of their liquid. Transfer to the bowl with
the rest of the cooked veggies. Add the spinach to the pan (add more oil if
necessary) and cook, stirring often, until wilted, about 3 minutes. Stir in the
garlic and cook just until fragrant, about 30 seconds.
To assemble the lasagna, lightly grease an 8 x 12 inch
baking dish.
o
Spread some tomato sauce on the bottom of
the dish.
o
Layer with 3 of the lasagna noodles.
o
Spread half of the vegetable mixture over
the noodles.
o
Top with half of the cream sauce.
o
Sprinkle with mozzarella cheese.
o
Layer with 3 more lasagna noodles.
o
Spread some tomato sauce over the
noodles.
o
Layer with the remaining veggies.
o
Layer with the remaining cream sauce.
o
Sprinkle with mozzarella cheese.
o
Layer with the 3 remaining lasagna
noodles.
o
Spread the remaining tomato sauce over
the top.
o
Sprinkle with the remaining mozzarella.
Cover with lightly greased foil and bake on
375˚ F until bubbling, about 35 minutes. Remove the foil and bake 5 minutes
more until the cheese is lightly browned. Cool for a few minutes before slicing and serving.
**NOTE: I did not have any Parmesan cheese so I substituted it with mozzarella in the cream sauce and did not sprinkle any extra in between the layers. It was very good even with this change.
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