or exchange the homemade pasta for sheets made out of Eggplant or Zucchini in order to make this recipe Gluten Free! Serve it with our Warm Kale Antipasto Salad
and Caramelized sweet plantains for a flavorful twist.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
- 10 each Lasagna Noodles homemade
- 2 tbsp olive oil
- 1 each Onion, yellow, diced
- 4 cloves garlic
- 1 each Red Bell Pepper, diced
- 1 1/2 pounds Mushrooms, Chopped
- 4 each Zucchini, small diced
- 1 can(28 oz) Tomatoes,whole, strain, chopped (reserve the juice)
- 1/2 cup White Wine
- 1/4 cup Fresh Parsley, finelly chopped
- 1/2 teaspoon Kosher salt
- 1/2 tspn freshly ground black pepper
- 1/2 tspn red pepper flakes
- 30 ounces ricotta cheese
- 2 each Eggs, whole
- 1/2 cup Grated Parmesan
- 1/4 teaspoon Kosher salt
- 1 pound Mozzarella Cheese, shredded
- Extra Parmesan Cheese for topping
Preheat oven to 350 degrees.
Cook noodles for 10 minutes drain and run cold water on top to stop the cooking process. Llay flat on olive oil covered sheet of aluminum foil.
Heat olive oil in a large skillet over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add zuchinni and mushrooms and cook for a few minutes. Pour in wine, add salt, pepper, and red pepper flakes, and stir.
Pour in tomatoes. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.
In a separate bowl, combine ricotta, eggs, Parmesan cheese, salt, and pepper.
To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.
Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.
Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 5 minutes before cutting into squares and serving.
To make caramelized sweet plantains: Melt 1/2 stick of butter in a warm saute pan. Add sliced ripe Plantains and cook for about 3 -5 minutes on both sides until soft(make sure they don't burn). Sprinkle 1/2 teaspoon of organic brown sugar on top. Saute for 2 more minutes and serve!
At The Real Food Academy, we came up with this hearty version for the "cold" days ahead. You can always make your own