11.09.2011

We treated our family to delicious home-cooked veggie lasagna at Lauren and Scott’s Wedding Video Viewing Party. This recipe is great for a large group, and the seasonal vegetables are tasty this time of year. Follow these steps to enjoy this meal in your own home:

1. Choose a variety of veggies to include in your lasagna. We added tomatoes, green pepper, white onion, garlic, zuchini, yellow squash, broccoli, and eggplant for lots of color and flavor.


2. Cut each veggie into small pieces. Green pepper adds a little crunch.

3. If you are using uncooked lasagna, heat water in a large pasta pot and add salt. When it starts to boil, add lasagna one noodle at a time. After draining, leave lasagna noodles to dry on paper towels.

4. Saute onion and garlic until golden brown.


 

5. Add veggies to pan, one type at a time to allow each enough time to cook, get soft, and condense. Add a little salt, pepper, some fresh basil, and a half teaspoon of sugar, tasting as you go.

6. Add a jar of pasta sauce and allow to heat thoroughly to complete the sauce. Preheat oven to 350.

7. In a large lasagna pan, make layers. Start with a layer of sauce, then add lasagna, sauce, ricotta cheese, followed by some sprinkled mozzarella cheese, lasagna, and so forth until the pan is full. The top layer should be lasagna, a layer of sauce, and lots of shredded cheese.


8. Sprinkle with parmesan cheese and cover completely with foil. Cook for about 40 minutes or until hot and bubbly. Let sit for at least 5 minutes to set before you serve.

9. Cut and enjoy! 

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