Vegetable Lasagna

I reluctantly tried this dish, and it is excellent! (I’m not just talking about Giada)

Individual Vegetable Lasagnas Recipe courtesy Giada De Laurentiis Show: **Everyday Italian **Episode: All About Lasagna

3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato sauce, recipe follows
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper

Preheat oven to 375 degrees F.

In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce.

Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.

Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

Mmm this looks good. Thanks for posting it. :smile:

You realize that she is going to have a baby, apparently she does not spend all her time in the kitchen

15 minutes prep time. She can do it between pickels and ice cream.


Veggie Lasagna is really good. Even people in my house I would never think of as wanting to eat it actually seem to like it even better than the meat or cheese lasagna. I however will not be one to spend that many hours in the kitchen either! Years ago I used to actually make something like this. Not now! Not when the store has one just as good for half the cost and twice the food and less time in the kitchen with it!

nice suggestion though.

No your always on RO you wouldn’t even make an atemt. Hey, I could make it. It’s better then a plate of Hamburger helper and a side of microwaved canned corn.

Smich, you ned to take a firm hand with that child of yours while you can. :yes:

BTW, Lasagna needs meat, none of this vegetarian stuff. :sick:

Mmmmmmm. Hamburger Helper :drool:

Guess who’s in the kitchen making the Hamburger Helper right now. LOL
Not me. :whistle: I am sitting at my computer right now, not in the kitchen. :coffee_spray:

Me too. Just got home…lot’s of ugly trolls today. Going to cook hamburger helper myself:rofl:

must be a family trait. The hamburger helper thing.

Sometimes tastes better with meat. :biggrin:

Oh, I didn’t know. I will add meat next time. The meat doesn’t come in the box with the pasta?

Vegetable Lasagna is really good, as long as it has a ton of cheese and sauce. It’s not Vegitarian or Vegan at all.

Eh, I am not too worried. Oh, uhm, wait a minute. She’s going to be influnced by people here at RO. Okay, not **too **worried.

[quote=“smichellen, post:14, topic:10513”]
Eh, I am not too worried. Oh, uhm, wait a minute. She’s going to be influnced by people here at RO. Okay, not **too **worried.
[/quote]If she is lucky, she will repent her unclamliness…

Samspade…thanks. I copied and pasted this recipe to my word pad. I love spinach!

Hmmm, “clam Lasagna” anyone?! YUMMIE YUMMIE

Magaclam lasagna?:rofl:

No, it’s “magnaclam Lasagna”.

Oops, my error. I knew how to spell it…just a brain warp. Beam me up Scottie! I don’t want to drown in the neutronium’s in the dish:drink3: