I formulated this recipe in 1989 when we found out that my DW's cholesterol became very high. This recipe became a favorite with many vegetarians. This recipe is quite time consuming but worth the effort.
Provided by William Uncle Bill
Categories One Dish Meal
Time 1h15m
Yield 2 pans, 8 serving(s)
Number Of Ingredients 25
Steps:
- Heat 2 tablespoons of olive oil in a large frying pan. Add chopped onion, chopped garlic and saute for 5 minutes, stirring often.
- Add chopped celery, diced green pepper, sliced mushrooms, chopped zucchini, and saute until vegetables are softened; about 4 minutes, stirring occasionally.
- Add grated carrots an continue to saute until carrots are limp, about 3 minutes.
- Transfer ingredients to a large pot.
- Add mashed tomatoes and liquid, tomato sauce, parsle, oregano, basil bay leaf, white pepper, red hot pepper flakes and allspice.
- Reduce heat to low and simmer uncovered for 1/2 hour, stirring occasionallhy.
- Blend in wine and simmer for an additional 15 minutes.
- Adjust spices to taste.
- Thaw spinach, squeeze out liquid and discard, chop spinach small.
- Combine spinach with ricotta cheese, 2 tablespoons of olive oil, padano cheese, and set aside.
- TO ASSEMBLE.
- Preheat oven to 500°F.
- Aluminum foil baking pans are provided with (Ondine Delverde Lasagna).
- Use two - 8" x 8" x 2" aluminum pans and 10 sheets of lasagna.
- Spoon about 1/2" layer of the sauce into each 8" x 8" x 2" baking pans and press one lasagna sheet into the sauce.
- Add another 1/2" layer of sauce, then layer another lasagna sheet with grooves turned in opposite direction and press into the sauce.
- Add a 1/2" layer of the spinach/cheese mixture and press another lasagna sheet with grooves turned in opposite direction, press down firmly.
- Add another 1/2" layer of sauce and place another lasagna sheet with groovs in opposite direction and press down firmly.
- Add another 1/2" layer of spinach/cheese mixture and press another lasagna sheet down firmly.
- Cover the last lasagna sheet with another 1/2" layer of sauce.
- Sprinkle top generously with mozzarella cheese and padano cheese.
- Cover the aluminum baking pan tightly with aluminum foil, being careful not to let the foil touch the lasagna.
- Bake in preheated 500 F oven on the middle rack for 20 minutes.
- Uncover and continue to bake for another 10 minutes or until cheese melts.
- Remove from oven, cover with foil and let rest for about 5 minutes before cutting and serving. Cut into 4" x 4" squares for each serving.
- NOTE: Ondine Delverde Lasagna is a brand name and is sold in packages of 15 lasagna sheets and 3 aluminum foil baking pans. The lasagna is pre-cooked and is used as is. You can also use regular lasagna strips and cook as per instructions on package. Also, you can use fresh lasagna.
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Wazema Mikeal
[email protected]This was my first time making lasagna and it turned out great! I followed the recipe exactly and it was perfect.
Octavian Marian
[email protected]This lasagna was a bit too bland for my taste. I would have liked it more if it had more spices.
Zain Hussain
[email protected]I love that this lasagna is vegetarian. It's a great way to get more vegetables into my diet.
Santo SM
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Evie Matanga
[email protected]I really enjoyed this lasagna. The flavors were well-balanced and the texture was perfect.
Mudasir Ali
[email protected]This lasagna is so easy to make and it's so delicious. I love that I can make it ahead of time and then just pop it in the oven when I'm ready to serve it.
Uzairsheikh Uzairsheikh
[email protected]I've made this lasagna several times now and it's always a hit. It's a great way to get my kids to eat their veggies.
Wamiq Rehman
[email protected]I made this lasagna for a potluck and it was a huge success! I had to give out the recipe to several people.
Tuesdae Stenson
[email protected]5 stars! This lasagna was a hit with everyone at my dinner party. Even my meat-eating friends loved it.
Mourad Sheriff
[email protected]I'm a vegetarian and always looking for new lasagna recipes. This one is a keeper! It's easy to follow and the end result is delicious.
Jiban Ahmed
[email protected]My lasagna-loving family was skeptical about a meatless version, but they were pleasantly surprised! The flavors and textures were all there.