I made this vegetable lasagna for a xmas dinner when my brother and sister in law were visiting from India. I was supposed to have a dinner with friends over, but unfortunately Anishka fell ill, and had high fever so we decided to cancel the party. We had an intimate dinner amongst ourselves, where I had made tiramisu the previous day, made lasagna, bread with garlic compound butter and mixed green salad with balsamic vinaigrette. DELISH! :) Was a xmas eve dinner to remember :)
Ingredients:
Two 15-ounce containers part-skim ricotta
3-4 fresh corn off the cob boiled
1/2 large onion thinly sliced
3-4 garlic cloves minced
Method:
Ingredients:
Two 15-ounce containers part-skim ricotta
2 large eggs
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon cracked black pepper, plus more for seasoning
1 teaspoon red pepper flakes
1/2 teaspoon dried oregano
2 cups shredded mozzarella cheese
1 1/2 cups shredded Parmesan
1 cup fresh basil leaves, torn
1 tablespoon extra-virgin olive oil
1 yellow onion, diced
1 zucchini, diced
6 cups store-bought or homemade marinara sauce
12 no-boil lasagna noodles (8 ounces)
1 bag of chopped spinach3-4 fresh corn off the cob boiled
1/2 large onion thinly sliced
3-4 garlic cloves minced
Method:
Preheat the oven to 400 degrees F.
In a medium bowl, whisk together the ricotta, eggs, salt and pepper. In a separate bowl, combine the mozzarella, Parmesan and basil.
Heat a large skillet over medium-high heat and add the oil. Add the garlic and onions and cook, stirring, 1 minute. Add the spinach, corn and zucchini, and cook until the vegetables are tender, 3 to 5 minutes. Season with salt, pepper and red pepper flakes. Remove from the heat and drain off any excess liquid.
Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables. Sprinkle with a third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.
In a medium bowl, whisk together the ricotta, eggs, salt and pepper. In a separate bowl, combine the mozzarella, Parmesan and basil.
Heat a large skillet over medium-high heat and add the oil. Add the garlic and onions and cook, stirring, 1 minute. Add the spinach, corn and zucchini, and cook until the vegetables are tender, 3 to 5 minutes. Season with salt, pepper and red pepper flakes. Remove from the heat and drain off any excess liquid.
Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables. Sprinkle with a third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.
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