Veggie lasagna from member Tricia
here’s a great recipe for veggie lasagna that uses many items from the weekly share.
1 eggplant, diced 1 zucchini, sliced
1 yellow squash, sliced 1 onion, sliced
1 bell pepper, sliced 2-3 cloves garlic, chopped
1 bunch basil, chopped 1 head spinach, chopped
4 oz kale or chard, chopped 1 cup mushrooms, sliced
2 tomatoes, chopped 1 jalapeño pepper, diced (optional)
1 can tomato sauce 1/4 cup dry white wine
2 cups ricotta cheese 2 cups mozzarella cheese
1 package lasagna noodles, cooked
in a large sauté pan, add two tablespoons olive oil. sauté above vegetables (except for tomato sauce). cook until tender, add wine, and reduce liquid down. add tomato sauce, reduce heat to low, and simmer for thirty minutes, stirring occasionally.
lightly oil a large casserole pan. place a small bit of sauce on bottom of pan then a layer of pasta. spread ratatouille over pasta until even then spread a 1/2 cup of ricotta and a 1/2 cup of mozzarella. repeat twice more for a total of three layers and top off with another layer of pasta, sauce, and cheese. sprinkle with parmesan cheese (if desired) and bake at 350 for 30-45 minutes. can be made ahead and refrigerated before baking. feel free to adjust veggies based on what you have on hand! * a half a bunch of kale works well.
i always make fresh ricotta for this lasagna (well, technically, it is a paneer, but it is delicious and easy!)
3 cups whole milk
1 cup heavy cream
2 tablespoons good white wine vinegar
place a fine-mesh sieve inside of a large bowl and line sieve with two layers of cheesecloth. boil milk & cream together, but watch to make sure it doesn’t boil over. remove from heat and add vinegar, let stand for 2 to 3 minutes until curds have separated from whey, then transfer to sieve. let drain for 20 to 40 minutes, occasionally dumping whey off. note: don’t squeeze the cheese or it will be tough and chewy. just allow it to passively drain. yields about 2 cups of ricotta. either use right away or refrigerate for up to 4 days.