Lasagna Floret
What do you get for your mother who is turning 62? She has just about 2 of everything she has ever wanted, everything that is, except a 14.5 lb vegetable lasagna. So that is what she got ; along with a 6 smiling grandchildren (which is only 2/3 of her flock ) and a few other family members to enjoy it with her.
I won’t fool you , this is a lot of work. You can cheat, cut corners and go buy your red sauce but I believe you will lose a lot in the flavor. If you don’t care the I don’t. Lord, just don’t tell me. This is so great for a casual dinner party because you can make it several hours ahead and bake it up later.
3 tablespoons olive oil
1 head cauliflower, small chopped
1 onion, chopped
3 large carrots, chopped
1 large head of broccoli, small chopped
8 ounces mushrooms undrained
15 ounce container ricotta cheese
1/2 cup cottage cheese
1/4 cup parmesean cheese
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 clove of garlic, minced
3 teaspoons salt, divided
1 teaspoon black pepper
a pinch red pepper flakes
2 cups shredded mozzarella cheese
1 recipe for red sauce DOUBLED click here (or 2 jars store bought)
1 pound lasagna noodles, cooked according to directions
Preheat oven to 375. Lightly grease a lasagna pan.
In a large skillet over medium heat add 3 tablespoons of olive oil. When the oil is heated, add the chopped cauliflower, onions, carrots and broccoli and cook for about 5 minutes. Add 1 1/2 teaspoon of salt. Add the undrained mushrooms. (If using fresh mushrooms, add 1/4 cup water) Cook for 5 minutes more, or until vegetables have just become tender.
Set aside.
While vegetables are cooking, mix ricotta and cottage cheese. Add oregano, rosemary, basil, parsley, garlic, pepper and 1 ½ teaspoon of the salt together and set aside.
When vegetables are just tender, remove the pan from heat and season with the remaining 1 ½ teaspoon salt and red pepper flakes.
In the DEEP 9x13 pan, spray bit of cooking oil and then ladle a layer of sauce; a 1/3 cup+ or so. Begin the layering process with the lasagna noodles (they can overlap). Next , add dollops of the cheese mixture along the length of the noodle and top that with a layer of the cooked veg. Finally ladle a bit of red sauce over the veg, enough to “mostly” cover it. Repeat the layering 2 or 3 more times. The final layer will be only lasagna noodles top with lots of sauce and shredded mozzarella cheese. Place in the oven at 350 for 1 hour or until golden and bubbly on the sides.
yum me.
I won’t fool you , this is a lot of work. You can cheat, cut corners and go buy your red sauce but I believe you will lose a lot in the flavor. If you don’t care the I don’t. Lord, just don’t tell me. This is so great for a casual dinner party because you can make it several hours ahead and bake it up later.
3 tablespoons olive oil
1 head cauliflower, small chopped
1 onion, chopped
3 large carrots, chopped
1 large head of broccoli, small chopped
8 ounces mushrooms undrained
15 ounce container ricotta cheese
1/2 cup cottage cheese
1/4 cup parmesean cheese
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 clove of garlic, minced
3 teaspoons salt, divided
1 teaspoon black pepper
a pinch red pepper flakes
2 cups shredded mozzarella cheese
1 recipe for red sauce DOUBLED click here (or 2 jars store bought)
1 pound lasagna noodles, cooked according to directions
Preheat oven to 375. Lightly grease a lasagna pan.
In a large skillet over medium heat add 3 tablespoons of olive oil. When the oil is heated, add the chopped cauliflower, onions, carrots and broccoli and cook for about 5 minutes. Add 1 1/2 teaspoon of salt. Add the undrained mushrooms. (If using fresh mushrooms, add 1/4 cup water) Cook for 5 minutes more, or until vegetables have just become tender.
Set aside.
While vegetables are cooking, mix ricotta and cottage cheese. Add oregano, rosemary, basil, parsley, garlic, pepper and 1 ½ teaspoon of the salt together and set aside.
When vegetables are just tender, remove the pan from heat and season with the remaining 1 ½ teaspoon salt and red pepper flakes.
In the DEEP 9x13 pan, spray bit of cooking oil and then ladle a layer of sauce; a 1/3 cup+ or so. Begin the layering process with the lasagna noodles (they can overlap). Next , add dollops of the cheese mixture along the length of the noodle and top that with a layer of the cooked veg. Finally ladle a bit of red sauce over the veg, enough to “mostly” cover it. Repeat the layering 2 or 3 more times. The final layer will be only lasagna noodles top with lots of sauce and shredded mozzarella cheese. Place in the oven at 350 for 1 hour or until golden and bubbly on the sides.
yum me.
