Entrée – Vegetarian
Vegetarian Lasagna

This recipe was featured on "You're the Chef" episode #304. Buy this episode from WVIA.

Yield: eight portions

Ingredients:

Lasagna
1/4 c.	olive oil
1 Tbsp.	fresh garlic, chopped fine
12 oz.	crimini mushrooms, sliced
12 oz.	package of fresh baby spinach
1/4 c.	olive oil
1 Tbsp.	gresh garlic, chopped fine
1 head	broccoli, trimmed, cooked al dente, shocked
1 c.	sweet red peppers, julienne
1 c.	carrots, shredded
1/2 c.	fresh basil leaves, sliced fine
1 c.	grated Parmesan cheese
2 lb.	Ricotta cheese
2 each	large eggs
1 Tbsp.	fresh parsley, chopped fine
1 Tbsp.	fresh basil, chopped fine
1 Tbsp.	fresh oregano, stemmed, chopped fine
1/2 tsp.	ground black pepper
1/2 tsp.	seasoning salt
2 each	1 qt. jars prepared spaghetti sauce
2 each	12 oz. bags shredded Mozzarella cheese
1 each	box lasagna noodles
Tomato Cream Sauce
1/2 c.	fresh garlic, chopped fine
1/4 c.	olive oil
2 lb.	ripe plum tomatoes, skinned and seeded, chopped coarse
1/2 c.	fresh basil, chopped fine
2 c.	heavy cream
as needed	salt
as needed	ground black pepper

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Lasagna procedure:
In a large sauté pan over high heat, sauté the first olive oil with the garlic until the garlic lightly browns. Add the mushrooms and cook until they begin to weep moisture. Add the spinach and toss until the spinach is just wilted. Remove the vegetables from the pan into a bowl. Chill completely. Add the second olive oil and the garlic, repeating the light browning of the garlic. Add the red peppers, carrots, basil and cooked broccoli, cooking over high heat until the peppers and carrots turn bright in color and begin to soften. Remove from the pan and place in a large bowl. Chill completely, then stir in the Parmesan cheese.

In a large mixing bowl, completely combine the Ricotta, eggs, herbs, and seasoning.

To assemble the lasagna, spray a deep-sided baking dish with no-stick spray. Begin by coating the bottom of the pan with a jar of sauce and laying a layer of un-cooked noodles. Then add a layer of the spinach mixture. Top with a layer of noodles and add some sauce, then top with a layer of the Ricotta cheese. Top with a layer of noodles, then add some sauce and top with the broccoli mixture. The top layer will be noodles coated with the remaining pre-made sauce.

Cover the pan with aluminum foil and bake it at 325°F for about 2 hours, or until the noodles have plumped and softened. Remove from the oven. At service, top with the remaining Mozzarella cheese and return to the oven for about 15 minutes at 400°F so that the cheese will melt and brown. Serve portions with the remaining sauce and your favorite grated cheese.

Tomato Cream Sauce procedure:
Sauté garlic in oil until golden brown. Add the tomatoes and basil and simmer for 10 minutes. In a blender, purée 2 c. of the sauce. Return to a saucepot, add the heavy cream and simmer 5 minutes. Season to taste.