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Monday, November 26, 2012

Vegetable Lasagna

Happy post thanksgiving! It was a great time. Three generations sharing our home which does not happen often because of distance. The joy of toddler laughter is still echoing off the walls. We did not have the traditional turkey day dinner, but I will post the menu items later this week. I thought this entry might be just right after four days of left overs!

Entrée: Vegetable Lasagna: The vegetables, green beans, zucchini, red peppers, onions, and mushrooms were tossed with evoo, and a mix of fresh herbs - thyme, sage, rosemary, basil, chives, oregano and grilled.

The ricotta cheese was mixed with softened garlic and fresh rosemary and thyme.

I only used two layers of pasta noodles (no pre-cook Barilla, one on the bottom and one on the top. A few spoonfuls of jarred sauce was placed in the casserole and then layered as follows: zucchini, red peppers, green beans; ricotta, shredded mozzarella; arugula, mushrooms and onions; repeated the cheese, then another layer of first three vegetables, some sauce, then cheese, then second set of vegetables. Topped this with pasta noodles and covered with more sauce and grated parmesan, romano and fresh basil. The Lasagna was covered in sauce, keeping some to use at the table if more sauce was desired.

I covered the casserole in aluminum foil and baked at 350 for 30 minutes and then removed the foil and baked another 20 minutes.

It was utterly delicious!

Wine: Barbera d' Alba. Nice.


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