Vegetable-ricotta lasagna from Stefano Faita
Prep Time
Cooking Mode
45 mL (3 tbsp.) tbsp. butter, diced
60 mL (¼ cup) cup olive oil
1 onion, chopped
2 stalks of celery, diced
2 zucchinis, diced
227 g (1 package) oz white mushrooms, diced
2 L (8 cups) cup tomato purée
To taste salt and pepper to taste
45 mL (3 tbsp.) tbsp. minced basil
500 g (1 box) lb precooked lasagna noodles
375 ml (1½ cups) cup grated Parmesan
1 small container (300 g) oz ricotta cheese
1 ball (about 350 g) oz mozzarella
45 mL (3 tbsp.) tbsp. butter, diced
60 mL (¼ cup) cup olive oil
1 onion, chopped
2 stalks of celery, diced
2 zucchinis, diced
227 g (1 package) oz white mushrooms, diced
2 L (8 cups) cup tomato purée
To taste salt and pepper to taste
45 mL (3 tbsp.) tbsp. minced basil
500 g (1 box) lb precooked lasagna noodles
375 ml (1½ cups) cup grated Parmesan
1 small container (300 g) oz ricotta cheese
1 ball (about 350 g) oz mozzarella
Directions
1Heat butter and olive oil in a medium saucepan and sauté the onion.
2Add the celery and zucchini and cook for 5 minutes.
3Add mushrooms and cook 5 more minutes.
4Incorporate tomato purée and then season with salt and pepper.
5Bring to a boil over high heat and simmer for 45 minutes over medium heat.
6At the end of cooking, add the basil and then set aside, covered, for 10 minutes.
7Preheat oven to 190°C (375°F).
8Cover the bottom of a 20 cm x 33 cm (8 in. x 13 in.) lasagna dish with sauce. Place 4 lasagna noodles over sauce and then cover with generous amount of sauce.
9Top with a little Parmesan, ricotta, and mozzarella. Repeat to create 5 or 6 layers (alternating pasta, sauce, and cheese).
10Bake for 1 hour. After removing lasagna from the oven, set it aside for 10 minutes before serving.
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Personal Note
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