Hello my Friends, Welcome to my Southern Kitchen!!
Hope all of you are doing well, staying Safe and Healthy!!
Today I am making a yummy and flavorful Vegetable Lasagna; It is full of Cheese and Vegetable Goodness and mouth watering tasty! A great Dish to make for any Weeknight!!
Ellen’s Italian Recipes Playlist:
For the Vegetables
2 tbsp canola or extra-virgin olive oil
3 large carrots, washed, peeled, and chopped
1 red bell pepper, washed and chopped
1 medium zucchini, washed, peeled and chopped
1 medium yellow or white onion, washed, diced or chopped
1/4 tsp kosher salt
1 (6 oz) bag baby spinach, washed
2 cups whole milk ricotta cheese, room temperature, divided
1/2 tsp kosher salt, 1/2 tsp white or black pepper, 1/2 tsp italian seasoning, or more to taste
2 cups pasta sauce
1 (9 oz) box no boiled oven ready lasagna pasta
2 cups shredded italian blend cheese (or any cheese)
Freshly chopped basil or flat leaf italian parsley, for garnish
Preheat Oven to 425 Degrees
In a large pot or skillet over medium heat, add the canola oil, bring it to temperature; add carrots, red bell pepper, zucchini, onion, and 1/4 tsp salt; cook the veggies for about 8-12 minutes until they’re golden around the edges. Next add the baby spinach and cook until it’s wilted about 3 minutes (stirring frequently). Remove vegetables from the heat, pour it into a bowl and cool completely; set aside.
In a blender or food processor, add 1 cup of the ricotta cheese and the cooled vegetables, pulse until they’re more finely chopped (not puréed, scrape the blender occasionally). Pour the cheese and veggie mixture into a bowl and add the other cup of ricotta cheese, 1/2 tsp each or kosher salt, white pepper, and italian seasoning; stir until well combined (taste for more seasoning). Now it’s time to assemble the Lasagna!
In a 9×13 inch long baking dish, add and spread 1/2 cup of pasta sauce to the bottom of the pan, then layer 4 sheets of the lasagna pasta, then add and spread a ladle of the ricotta cheese mixture, 1/2 cup more of the sauce, then sprinkle 1/2 cup of cheese on top. Then add 4 more sheets of lasagna pasta, then a ladle and spread of the ricotta mixture, then add and spread 1/2 cup more of pasta sauce, then sprinkle more cheese. Repeat the Process. Cover the pan with aluminum foil, bake for 18 minutes. After 18 minutes, remove the foil and rotate the pan by 180 degree angle and continue baking uncovered for 10-12 minutes. Remove from the oven and cool for a few minutes before serving. Garnish with chopped basil or italian parsley, serve and enjoy!
Previous Video
Strawberry Cheesecake Ice Cream:
#ellenshomemadedelights #italianfood #vegetables #vegetablelasagna #lasagna #weeknightdinner #vegetarian
For Business Inquiries and Social Media
-Email: ellenshomemadedelights@gmail.com
-Facebook: www.facebook.com/ellendelights
-Instagram: www.instagram.com/ellendelights
-Snapchat: chefbrittany17