Prep 1 hr
Cook 1 hr 40 mins
This is one of those recipes that I made up and have fine tuned over the years. Everyone who loves lasagna loves this recipe. Beware though: once you've made this, everyone will request it! Also, don't make this after you've recently cleaned your kitchen - it's messy messy messy! This is great for potlucks and holiday dinners, and it also freezes well.
- 12 lasagna noodles, cooked according to package directions
- 1 (28 ounce) can tomato sauce
- 1 (28 ounce) can diced tomatoes
- 4 carrots, peeled and sliced
- 1⁄2 lb mushroom, sliced
- 1 small head of broccoli, broken into florets
- 4 ounces marinated artichoke hearts, sliced
- 1 lb part-skim ricotta cheese
- 1 lb part-skim mozzarella cheese, shredded
- 2 tablespoons parmesan cheese, finely shredded
- 2 tablespoons dried parsley
- 1 teaspoon rosemary, crushed
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon red pepper flakes
- 6 garlic cloves
- 1 tablespoon olive oil
- Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
- Saute garlic in olive oil until golden.
- Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
- Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
- In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
- Repeat with two more layers, finally topping with the parmesan.
- Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
- Preheat oven to 350.
- Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.