Monday, June 20, 2011

Veggie Lasagne by Anthony (Tony) Fulda

Tony says that he kind of makes this up as he goes, but this is pretty close. He loves it and I cannot wait to try it!

What you need:

1 box no boil lasagna noodles (I use Barilla)
3 jars sauce of your choice
Fresh basil (I usually get the little plastic packs)
2 eggs
24 oz whole ricotta (or 2x 15 oz)
Lots of mozzarella (I usually get the big bag – 8 cups?)
Fresh or frozen cauliflower
1 zucchini
Ground oregano
Italian seasoning
Garlic powder
Parmesan cheese
1 lb veggie sausage crumbled

Preheat oven to 375F

Mix ricotta, ½ cup parmesan, 2 eggs, 1 ½ cups mozzarella in a big bowl
Add 1 Tbsp each garlic powder, oregano and Italian seasoning to the mix, along with half of the fresh basil (minced)
Chop and sauté cauliflower (3 cups?) in oil with a bit of oregano
Heat "sausage", if frozen in skillet or microwave
Slice zucchini fairly thin

Spread 1 cup of sauce in a large pan (12x20”?) then:
4 noodles, 3/4 jar sauce, 1/3 cheese mix, layer of mozzarella cheese, ½ of "sausage"
4 noodles, 3/4 jar sauce, 1/3 cheese mix, cauliflower, layer of mozzarella cheese
4 noodles, 3/4 jar sauce, 1/3 cheese mix, zucchini, ½ of "sausage", layer of mozzarella cheese
On top: 4 noodles, 3/4 jar sauce, enough mozzarella to give you a heart attack, rest of minced basil, bit of oregano, Italian seasoning, and garlic powder

Cover with foil- you need to tent the foil or use toothpicks to keep the cheese from sticking to the foil- when you make this you will see it is busting out of the top of the pan…

Bake for 50-60 minutes. I usually pull the foil and broil for the last 5 minutes to get some nice bubbly brown cheese action

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