Chef-No-Tell

(Tells All)

Chef-No-Tell

Vegetable Lasagna

Cook: 55 min | Servings: 8

HGTV, All in Good Taste, episode 204. Serves 6, 8, or 10 depending on portion size.

Ingredients

  • 4.5 cup Spaghetti sauce , 4 1/2 to 6 1/2 cups
  • 8 oz Lasagna noodles , uncooked
  • 15 oz Ricotta
  • 8 oz Fontina cheese , grated
  • 0.5 cup Parmesan , grated
  • 1 cup Onion , chopped
  • 1.5 cup Carrot , sliced
  • 2 cup Zucchini , sliced
  • 1 cup Mushroom , fresh, sliced
  • 1 tsp Garlic , minced
  • 0.5 tsp Dried basil
  • 0.5 tsp Dried Oregano
  • 0.25 tsp Nutmeg , mixed into the ricotta
  • Olive oil , for sauteing

Directions

Preheat oven to 350 degrees.

Saute onions and garlic in a small amount of olive oil. Add carrots and zucchini (add zucchini last so it doesn't become overcooked). Mix nutmeg into ricotta cheese. Set aside.

In a lightly greased 9 x 13 baking pan, spread about 1 cup of spaghetti sauce on the bottom of the pan. Arrange a layer of uncooked lasagna noodles. Top with more spaghetti sauce, making sure to cover the noodles completely (this is the key to cooking the noodles thoroughly).

Add a layer of ricotta cheese. Sprinkle fontina cheese on top of ricotta, then top with spaghetti sauce and another layer of noodles. Don't be concerned with empty spaces between noodles; they will expand when baked.

Cover noodles again with spaghetti sauce. Add a layer of sauteed vegetables, scatter mushrooms on top of the other vegetables, and sprinkle dried basil and oregano over that. Top with spaghetti sauce and noodles.

Continue layering until you reach the top of the pan. Top off with fontina cheese and sprinkle with Parmesan cheese.

Bake at 350 degrees for 45-55 minutes until lightly browned and bubbling. Allow to stand 15 minutes before cutting.