UNCLE BILL'S VEGETARIAN LASAGNA

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Uncle Bill's Vegetarian Lasagna image

I formulated this recipe in 1989 when we found out that my DW's cholesterol became very high. This recipe became a favorite with many vegetarians. This recipe is quite time consuming but worth the effort.

Provided by William Uncle Bill

Categories     One Dish Meal

Time 1h15m

Yield 2 pans, 8 serving(s)

Number Of Ingredients 25

2 tablespoons extra virgin olive oil
1 medium onion, chopped small
4 large garlic cloves, finely chopped
2 large celery ribs, chopped small
1 large green pepper, seeded and diced
1/2 lb fresh mushrooms, sliced
1 medium zucchini, chopped (do not peel)
2 large carrots, peeled and grated
28 fluid ounces canned tomatoes, mashed, include liquid
14 fluid ounces tomato sauce
2 tablespoons finely chopped fresh parsley
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
2 large bay leaves
1/2 teaspoon white pepper
1/8 teaspoon red hot pepper flakes
1/4 teaspoon ground allspice
1/2 cup red wine
8 ounces finely chopped frozen spinach, thawed
1 cup low fat ricotta cheese
2 tablespoons extra virgin olive oil
1/2 cup freshly grated padano cheese
5 sheets of ondine delvede lasagna sheets
1 cup freshly grated mozzarella cheese (part skim)
1/2 cup freshly grated padano cheese

Steps:

  • Heat 2 tablespoons of olive oil in a large frying pan. Add chopped onion, chopped garlic and saute for 5 minutes, stirring often.
  • Add chopped celery, diced green pepper, sliced mushrooms, chopped zucchini, and saute until vegetables are softened; about 4 minutes, stirring occasionally.
  • Add grated carrots an continue to saute until carrots are limp, about 3 minutes.
  • Transfer ingredients to a large pot.
  • Add mashed tomatoes and liquid, tomato sauce, parsle, oregano, basil bay leaf, white pepper, red hot pepper flakes and allspice.
  • Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionallhy.
  • Blend in wine and simmer for an additional 15 minutes.
  • Adjust spices to taste.
  • Thaw spinach, squeeze out liquid and discard, chop spinach small.
  • Combine spinach with ricotta cheese, 2 tablespoons of olive oil, padano cheese, and set aside.
  • TO ASSEMBLE.
  • Preheat oven to 500°F.
  • Aluminum foil baking pans are provided with (Ondine Delverde Lasagna).
  • Use two - 8" x 8" x 2" aluminum pans and 10 sheets of lasagna.
  • Spoon about 1/2" layer of the sauce into each 8" x 8" x 2" baking pans and press one lasagna sheet into the sauce.
  • Add another 1/2" layer of sauce, then layer another lasagna sheet with grooves turned in opposite direction and press into the sauce.
  • Add a 1/2" layer of the spinach/cheese mixture and press another lasagna sheet with grooves turned in opposite direction, press down firmly.
  • Add another 1/2" layer of sauce and place another lasagna sheet with groovs in opposite direction and press down firmly.
  • Add another 1/2" layer of spinach/cheese mixture and press another lasagna sheet down firmly.
  • Cover the last lasagna sheet with another 1/2" layer of sauce.
  • Sprinkle top generously with mozzarella cheese and padano cheese.
  • Cover the aluminum baking pan tightly with aluminum foil, being careful not to let the foil touch the lasagna.
  • Bake in preheated 500 F oven on the middle rack for 20 minutes.
  • Uncover and continue to bake for another 10 minutes or until cheese melts.
  • Remove from oven, cover with foil and let rest for about 5 minutes before cutting and serving. Cut into 4" x 4" squares for each serving.
  • NOTE: Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and 3 aluminum foil baking pans. The lasagna is pre-cooked and is used as is. You can also use regular lasagna strips and cook as per instructions on package. Also, you can use fresh lasagna.

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