Vegetable Ragu Zucchini Lasagna Food

VEGETABLE RAGU ZUCCHINI LASAGNA

Steps:

• In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
• Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
• Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
• Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
• Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.

FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
• Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
• In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
• To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
• Cover with foil and bake for 40 minutes.
• Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
• Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
• Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.

NO-NOODLE ZUCCHINI LASAGNA

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
• Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
• To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
• Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
• To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
• Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

LASAGNE WITH VEGETABLE RAGù

Steps:

• Clean the vegetables. Thinly slice the asparagus. Halve the zucchini and leek lengthwise and cut into thin semi-circular slices. Trim and chop the artichoke.
• Heat a drizzle of oil in a frying pan over high. Saute the zucchini for 3-4 minutes and set aside. Repeat this step with the artichoke.
• Bring a pot of water to the boil and add the artichokes. Cook for 3 minutes from when the water returns to boil. Drain and cut into smaller pieces.
• Heat 1 Tbsp. oil in a skillet and brown the leek and asparagus for 2-3 minutes; stir in remaining vegetables, season with salt and pepper, and cook a further 3-4 minutes. At the end, add 1 Tbsp. parsley.
• Preheat oven to 340°F.
• Melt 2 Tbsp. butter in a small saucepan and whisk in flour. Next, add the milk, a pinch of salt and a dash of grated nutmeg. Bring to the boil and cook 3-4 minutes until the mixture thickens to form a bechamel sauce. Set aside to cool. Whisk the ricotta into the bechamel.
• Coarsely grate the scamorza cheese and set aside. Grease a baking dish and spread the bechamel over the bottom. Lay 2 lasagna sheets over bechamel. Spoon more sauce over the sheets, spreading in an even layer. Top with a layer of vegetables, sprinkle with scamorza and top with another 2 lasgna sheets. Repeat another two layers, ending with more sauce on the fourth layer and a few pieces of vegetable. Scatter scamorza pieces and a few flecks of butter and bake for 45 minutes.
• Spread these with more sauce, add a layer of vegetables, sprinkle with scamorza and cover with another 2 sheets. Repeat to create two more layers like these, then spread a little more sauce on the fourth layer and add a few more pieces of vegetables on top. Scatter with scamorza pieces and a few flecks of butter, then bake for 45 minutes.
• Peel the eggs and pass through a sieve shortly before removing the pasta from the oven. When serving, sprinkle the lasagne with the egg and drizzle with 1 Tbsp. melted butter.

MORGAN'S VEGGIE RAGU

Steps:

• 1.Preheat the oven to 425 degrees F.
• 2.Place the eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with the olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon the crushed tomatoes over the vegetables and bake until browned and bubbly, 10 to 12 minutes. Set aside to cool.
• 3.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.

BEAUTIFUL VEGETABLE LASAGNA

Steps:

• Saute zucchini and carrots separately in 1/2 TB oil each under tender-crisp.
• Combine eggs and parmesan.
• Place each veggie in a bowl.
• Add 1/3 of egg-cheese mixture to each veggie.
• Spoon 2/3 cup sauce into 9 inch squre baking dish.
• Place half of noodles over sauce.
• Spread spinach over noodles.
• Top with 1/3 of Provolone cheese, carrots, 2/3 c sauce, another 1/3 of Provolone and zucchini.
• Top with remaining noodles, then sauce.
• Cover tightly with foil.
• Bake at 350* for 30 minutes.
• Remove foil and sprinkle with remaining Provolone.
• Bake 10 minutes more, uncovered.
• Let rest 10 minutes before cutting.

VEGETABLE ITALIAN LASAGNA

Steps:

• In a medium covered skillet, cook carrots, onion, and garlic in about 1 1/2 tsp oil till onion is tender but not brown.
• Stir in the pasta sauce, water, oregano, and basil; simmer covered 15 minutes or until carrots are tender.
• Stir in the mushroom and zucchini into the skillet; cooked uncovered about 5 minutes or till zucchini is tender.
• Meanwhile, using a wire stainer, squeeze any remaining liquid from the thawed spinach with a metal spoon.
• In a bowl stir together the spinach, eggs, cottage cheese and parmesan.
• Arrange a single layer of cooked lasagne noodles on the bottom of a greased 12 x 7 1/2 x 2-inch baking dish; top noodles with 1/3 of spinach mixture, spread with 1/3 of the sauce mixture, add with 1/2 cup mozzarella cheese, top with add 1/3 of the vegetable mixture - REPEAT layers 2 more times.
• Bake uncovered in a 375°F oven 35 minutes or till heated through.
• Top lasagne with 2/3 cup mozzarella; return to oven for 3 minutes or until top cheese has melted.
• Let stand 10 minutes before serving.