Vegetable lasagna: A great make-ahead dishThis “Vegetable” Lasagna is the best recipe that has ever crossed my path. No other lasagna I’ve made sets up like this one. My family eats meat, so I cheat in this recipe and add hamburger of the buffalo variety — raised by my nephew, Mike, in north central North Dakota.
By: Naomi Dunavan, Grand Forks Herald
This “Vegetable” Lasagna is the best recipe that has ever crossed my path. No other lasagna I’ve made sets up like this one.
My family eats meat, so I cheat in this recipe and add hamburger of the buffalo variety — raised by my nephew, Mike, in north central North Dakota. The spinach also is my own addition. Many lasagna recipes call for cottage cheese, but this one has ricotta cheese which, in my opinion, makes it so fabulous.
If you are already planning menus for special occasions you may want to try this. It’s nice to prepare ahead of time and then freeze. You can pop it in the oven before running errands and come home to a great dinner complemented with Texas toast and a lettuce salad.
1/2 package (8 oz.) lasagna noodles, uncooked
8 oz. sliced fresh mushrooms
3/4 cup chopped green bell pepper
1/2 cup chopped onion
2 cloves garlic, chopped
1/2 to 3/4 container of fresh spinach (my addition)
1 pound hamburger (my addition)
2 tablespoons olive or vegetable oil
1 (26 oz.) jar pasta sauce (I use Prego Chunky Garden)
1 teaspoon oregano leaves
1 (15 oz. or 16-oz.) container ricotta cheese
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup Parmesan cheese
Preheat oven to 350 degrees. Cook lasagna according to package directions. In large saucepan, over medium heat, cook hamburger, mushrooms, green pepper, onion and garlic in oil until tender. Stir in pasta sauce, basil and oregano. Bring to a boil; reduce heat and simmer 15 minutes. Combine ricotta, 2 cups mozzarella and eggs; mix well. Spread 1/2 cup sauce on bottom of greased 13-by-9-inch baking dish. Lay 5 lasagna noodles in bottom of dish. Sprinkle with ricotta cheese mixture, spinach, more sauce, beef and Parmesan cheese. Repeat layering except for spinach. (I do one layer of spinach.) Top with remaining 1 cup mozzarella. Cover; bake 45 to 50 minutes or until hot and bubbly. Uncover. Let stand 15 minutes. Garnish as desired. Refrigerate leftovers.
Prepare recipe as directed, but do not bake. Cover with plastic wrap, then foil. Refrigerate as long as 24 hours or freeze for as long as two months. Remove plastic wrap; replace foil. Bake refrigerated lasagna 350 degrees about 40 to 50 minutes; frozen lasagna at 350 degrees about 2 hours or until hot and bubbly. (Times given are approximate).