Vegetarian Lasagna

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Vegetarian Lasagna
Lasagna NIH.jpg

Description[edit]

Vegetarian Lasagna [1] [2] has beautiful colours and is a nice alternative to meat.

Ingredients[edit]

  • 1 tbsp plus 1 tsp olive oil
  • 9 lasagna sheets, fresh or dried
  • 2 jars (8.5 oz) jars sun dried tomatoes, drained
  • 1.5 cups fresh basil leaves, packed
  • 1 1/4 cups freshly grated Parmesan cheese
  • 1/4 pound pancetta, dried
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 4 bunches of asparagus, trimmed and cut into 1" pieces
  • 1 (15 oz) container whole milk ricotta cheese
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 2 cups shredded whole milk mozzarella cheese
  • 2 tbsp unsalted butter, cut into small pieces

Procedures[edit]

  1. Boil salted water over high heat.
  2. Include teaspoon of olive oil.
  3. Include pasta, stir.
  4. Achieve a firm but tender noodle by cooking dried pasta for ~8 min, fresh pasta for ~3 min.
  5. Rinse and drain pasta.
  6. Combine sun-dried tomatoes and basil in a blender/processor and mix.
  7. Combine, by hand, this mixture and 1/2 cup Parmesan cheese.
  8. In a pan, brown the pancetta, achieveing a crispy exterior.
  9. Remove from pan.
  10. Place a tbsp of olive oil in the warmed pan.
  11. Also include onion, garlic to cook for ~4 min.
  12. Include asparagus, cook until tender ~4 min.
  13. Add this to the previous mixture.
  14. Additionally include ricotta, salt and pepper by stirring.
  15. Warm oven to 350 degree F.
  16. Layer lasagna with sun-dried tomatoes, then lasagna sheet, then asparagus mixture, then 1/3 of the Parmesan, and repeat.
  17. The top layer should be dotted with butter.
  18. Bake for ~25 min.


References[edit]

  1. de laurentiis, Gaida (2008). Giada's Kitchen New Italian Favorites. Clarkson Potter/Publishders. pp. 105. ISBN 978-0-307-34659-9. 
  2. Contaldo, Gennaro (2010). gennaro's Easy Italian. Headline Publishing Group. pp. 84. ISBN 978-0-7553-1788-2.