It is very easy to make vegetarian lasagna with some basic vegetables. The trick is to blend the flavor of different vegetables mix together so young children can’t tell they are eating something really healthy. This is what I do:
Making of “Soffritto” – please see my seafood page under scallop section.
In addition to the basic carrot, celery, onion, red pepper, shallot, garlic and sweet potato, I even dice up some cauliflower, broccoli and some Shiitake mushroom. Because I am using the Soffritto instead of ground beef so I want my Soffritto finely dice – just enough to give it a little texture but children can’t tell the difference that they are not eating beef
Also cut up a bunch of spinach and use extra virgin olive oil to cook it down to ½ cup.
Tomato sauce – ½ cup: Please see my Eddy’s killer tomato sauce for cooking details.
Nicoise olive 10 pieces (cut to half)
Ricotta cheese 200 gm
Shredded mozzarella cheese 250 gm
Goat feta cheese 150 gm
Shredded Medium cheddar cheese 150 gm
Freshly grated Parmigiano–Reggiano 100 gm
Put 9 stripes of lasagna (to make three layers) in a big pot of boiling water, add some salt. Keep stirring from time to time to prevent pasta from sticking together.
First layer –
Grease the baking pan and line the first three stripes of lasagna on the bottom and brush the first layer with tomato sauce. Add ½ the ricotta cheese and spread it out. Add 1/2 the olive. Layer spinach evenly on top of the cheese and add ½ of the cheddar cheese on top the spinach. Spread ½ of the Soffritto on top and cover it with three stripes of lasagna.
Second layer –
Brush some more tomato sauce on top of the second layer; add the rest of the ricotta cheese, spread the left over Soffritto , add ¼ of Shredded mozzarella cheese and the rest of the cheddar cheese on top. Add the other half of the olive. Put in all the goat feta before cover it with another three stripes of lasagna.
Top layer –
Brush the left over tomato sauce on the top layer and cover it with tin foil. Place the lasagna in a pre-heated 375ºF oven for 40 minutes. Take it out and turn the oven temperature up to 425ºF. Put all the Parmigiano–Reggiano on the top layer and cover it with the rest of the mozzarella cheese. Return the baking pan to the top shelf of the oven for final browning. Take the lasagna out once you see the cheese has a light brown color and melted. The self cooking should give the top a darker color in a few minutes. Let it cool for five ten minutes before severing. It is a lot easier to cut into portion after ten minutes.