A House Favorite!

Vegetable Lasagna

The word “lasagna” is derived from the Greek word “lasanon” meaning chamber pot. The word was later borrowed by the Romans as “lasanum” to mean cooking pot. The Italians then used the word to refer to the dish in which what is now known as lasagna is made. The word lasagna or lasagne (plural) now simply applies to the food itself. It is thought to have originated in Italy but studies are showing that a similar meal, “loseyns”, was eaten in England prior to Italy eating lasagna, but most people do not believe the story. Lasagna can come in many forms from the traditional oven baked lasagna to bolognese, with meat sauce, to vegetable fillings. The type of cheese selected for lasagna is one of personal taste. However, the traditional cheese is ricotta and parmigiana. Other cheeses can be used for a different flavor and for a low fat alternative. Try our very own vegetable lasagna, a house favorite.

Ingredients
1 7/8 quarts marinara sauce
1 pound lasagna noodles
7 5/8 ounces zucchini squash, sliced 1/8” thick
7 5/8 ounces yellow squash, sliced 18” thick
1 7/8 teaspoon oil
5 1/8 ounces onion, ½” thick
7 5/8 ounces mushroom, ¼” thick
7 5/8 ounces broccoli flowerets
3 7/8 ounces carrots, ½” diced
5 1/8 red bell peppers, ½” diced
1 7/8 teaspoons garlic, minced
7 5/8 ounces spinach, frozen, thawed and drained
1 pound ricotta cheese
1 7/8 whole eggs
5 1/8 ounces parmesan cheese
1 7/8 teaspoons salt and pepper
1 1/8 pounds mozzarella cheese, shredded
2” hotel pan

Preparation
Sauté onions, mushrooms and garlic in oil. Blanch and shock** all other vegetables. Combine all vegetables together, except zucchini and yellow squash.

Combine ricotta, eggs, parmesan, spinach, salt and pepper.

In 2” hotel pan spread a layer of marinara sauce. Then shingle a layer of noodles. Spread layer of ricotta mixture. Lay out zucchini and top with vegetable mixture. Sprinkle with mozzarella cheese.

Repeat process using a layer of yellow squash and ending with noodles and sauce.

Cover with film wrap and foil.

Bake at 350* in a water bath for 1 hour until noodles are cooked. Uncover and top with mozzarella and bake until golden brown.

Remove from oven and let rest before serving.

** blanch and shock- To blanch, bring salted water in a pot to a rolling boil. Then, drop your vegetables in, uncovered, for approximately 45 seconds. Shocking involves stopping the cooking process by draining the vegetables and immediately placing them in an ice bath (only long enough to cool them; you don’t want any freezing action).

Serves 10