Hearty Vegetable Lasagna Delight
This Hearty Vegetable Lasagna Delight is a culinary masterpiece first crafted by Uncle Bill in 1989, as a response to a family's health journey. Bursting with vibrant vegetables and layered with rich sauces, it's a vegetarian delight that has become a beloved choice among vegetarians and non-vegetarians alike. The careful selection of fresh ingredients, combined with aromatic herbs and spices, creates a comforting dish that not only pleases the palate but nourishes the body. Although it requires a time investment to assemble and bake, the end result is a bubbling, cheesy lasagna that promises to delight your family and guests. Perfect for gatherings or cozy dinners at home, this recipe is sure to create lasting memories around the table.
16
Servings
N/A
Calories
23
Ingredients
Ingredients
Extra virgin olive oil
4 tablespoons (divided)
Medium onion
1 (chopped small)
Garlic cloves
4 (finely chopped)
Large celery ribs
2 (chopped small)
Large green pepper
1 (seeded and diced)
Fresh mushrooms
0.5 pound (sliced)
Medium zucchini
1 (chopped (do not peel))
Large carrots
2 (peeled and grated)
Canned tomatoes
28 ounces (mashed, include liquid)
Tomato sauce
14 ounces (ready to use)
Fresh parsley
2 tablespoons (finely chopped)
Dried oregano
1.5 teaspoons (dried)
Dried basil
1.5 teaspoons (dried)
Large bay leaves
2 (whole)
White pepper
0.5 teaspoon (ground)
Red hot pepper flakes
1/8 teaspoon (to taste)
Ground allspice
0.25 teaspoon (ground)
Red wine
0.5 cup (cooking wine)
Frozen spinach
8 ounces (thawed and drained)
Low fat ricotta cheese
1 cup (ready to use)
Freshly grated Padano cheese
1 cup (divided)
Ondine Delverde lasagna sheets
10 sheets (pre-cooked)
Part skim mozzarella cheese
1 cup (freshly grated)
Instructions
1
In a large frying pan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
2
Stir in the celery, green pepper, mushrooms, zucchini, and continue sautéing until the vegetables soften, approximately 4 minutes.
3
Add the grated carrots and cook for an additional 3 minutes until they are slightly tender.
4
Transfer all the sautéed vegetables into a large pot, then mix in the canned tomatoes (with their liquid), tomato sauce, parsley, oregano, basil, bay leaves, white pepper, red pepper flakes, and allspice.
5
Reduce the heat to low and allow the sauce to simmer uncovered for 30 minutes, stirring occasionally.
6
Incorporate the red wine into the sauce and let it simmer for another 15 minutes. Taste and adjust seasoning as desired.
7
While the sauce is simmering, thaw the spinach and squeeze out any excess liquid. Chop the spinach finely, then mix it with the ricotta cheese and 2 tablespoons of olive oil in a separate bowl, along with 1/2 cup of grated Padano cheese. Set aside.
8
Preheat the oven to 500°F (260°C). Prepare two 8" x 8" aluminum baking pans provided with the Ondine Delverde lasagna sheets.
9
First, spoon a thin layer of sauce into the bottom of each pan, pressing a lasagna sheet into it.
10
Layer another 1/2 inch of sauce over the sheet, then press another lasagna sheet into the sauce, ensuring the grooves face in the opposite direction. Repeat for a total of three layers.
11
On the fourth layer, spread the spinach and ricotta mixture, topping with another lasagna sheet oriented in the opposite direction. Continue layering sauce, spinach mixture, and lasagna sheets until all ingredients have been used, finishing with a 1/2 inch layer of sauce on top.
12
Generously sprinkle the top with both mozzarella and remaining Padano cheese.
13
Cover the pans tightly with aluminum foil, ensuring it does not touch the cheese.
14
Bake in the preheated oven on the middle rack for 20 minutes. Afterward, uncover and bake for an additional 10 minutes or until the cheese is melty and bubbling.
15
Remove from the oven and let the lasagna rest covered with foil for about 5 minutes before cutting.
16
Cut into 4" x 4" squares to serve and enjoy your hearty vegetable lasagna!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegetable Lasagna Delight?
It is a vegetarian lasagna recipe featuring vibrant vegetables, rich sauces, and aromatic herbs, originally created by Uncle Bill in 1989.
Who created this recipe?
The recipe was first crafted by Uncle Bill as a response to his family's health journey.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian delight that is enjoyed by both vegetarians and non-vegetarians alike.
How many servings does this recipe make?
This recipe makes 16 servings.
What vegetables are included in the sauce?
The sauce includes onion, garlic, celery, green pepper, mushrooms, zucchini, carrots, and spinach.
What type of oil is recommended for sautéing?
Extra virgin olive oil is recommended for sautéing the vegetables.
How long should I sauté the onion and garlic?
Sauté the chopped onion and garlic for about 5 minutes until they are fragrant and translucent.
Should I peel the zucchini?
No, the recipe specifies to chop the zucchini without peeling it.
How are the carrots prepared for this lasagna?
The carrots should be peeled and then grated before being added to the vegetable mixture.
How long does the tomato sauce need to simmer?
The sauce should simmer for an initial 30 minutes, followed by another 15 minutes after adding the red wine.
What spices give this lasagna its unique flavor?
The flavor comes from a blend of parsley, oregano, basil, bay leaves, white pepper, red pepper flakes, and ground allspice.
When should the red wine be added to the sauce?
Incorporate the red wine after the sauce has simmered for the first 30 minutes.
How should the spinach be prepared?
The frozen spinach should be thawed, squeezed of excess liquid, and finely chopped.
What cheese is mixed with the spinach?
The chopped spinach is mixed with low fat ricotta cheese and Padano cheese.
What kind of lasagna sheets are used?
The recipe calls for Ondine Delverde lasagna sheets.
What is the required oven temperature?
The oven should be preheated to 500°F (260°C).
What size baking pans should be used?
Two 8-inch by 8-inch aluminum baking pans are used for this recipe.
How do I start the layering process?
Begin by spooning a thin layer of sauce into the bottom of the pan and pressing a lasagna sheet into it.
How many sauce and pasta layers are used before the spinach?
There are three layers of sauce and lasagna sheets before the spinach mixture is added.
Where is the spinach mixture placed in the assembly?
The spinach and ricotta mixture is spread on the fourth layer of the lasagna.
What cheeses are sprinkled on top?
The top is generously sprinkled with both mozzarella and the remaining Padano cheese.
How should the pans be covered during baking?
Cover the pans tightly with aluminum foil, ensuring the foil does not touch the cheese.
How long does the lasagna bake?
Bake covered for 20 minutes, then uncovered for an additional 10 minutes.
How do I know the lasagna is done?
The lasagna is ready when the cheese on top is melty and bubbling.
Should the lasagna rest after baking?
Yes, let the lasagna rest covered with foil for about 5 minutes before cutting.
How should the lasagna be sliced for serving?
It is recommended to cut the lasagna into 4-inch by 4-inch squares.
Is this recipe considered a one-dish meal?
Yes, it is categorized as a One Dish Meal.
Can I adjust the spiciness of the dish?
Yes, the red hot pepper flakes can be adjusted to taste.
What makes this lasagna healthy?
It is packed with various vegetables and uses low-fat ricotta and part-skim mozzarella cheese.
What is the total preparation and cook time like?
While it requires a time investment for assembly and a 30-minute bake, the result is a hearty and nourishing meal.