Wednesday, August 19, 2009

sKiLlet VeGgiE LaSaGnA

Right now I'm thinking two things: 1) that Hugh Jackman is way hotter than Hugh Grant, and 2) that this recipe is going knock your lasagna-loving socks off! I decided to put the movie 'Music and Lyrics' in while I blog instead of 'Australia' know, the one where Wolverine (the official "sexiest man alive") dumps a bucket of water over his half-naked body. What in the world was I thinking?! Whatever, I'm over it. Never mind. So, this is the first lasagna I've ever dared to make, and I'm not gonna lie, I only did it because the cook time is 30 minutes and it looked super easy. FYI it was easy, and it was an absolute HIT! The only lasagna I've ever really loved was the Stouffer's Vegetarian Lasagna from the freezer at the grocery store, and this one totally trumps that one. Also note, as I've mentioned before I'm not a fan of the chunky tomatoes, so the fact that this calls for you to puree them was a plus. You could definitely add chunks if you wanted to, though. Try this one, for sure - you'll be happy you did!

Skillet Veggie Lasagna
adapted from Food Network Magazine
1/4 c. olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 lbs ripe tomatoes, diced
4 Tbsp chopped fresh basil and/or parsley, or 4 tsp dried
kosher salt & freshly ground pepper
1 c. ricotta cheese
1 large egg
2 Tbsp grated Parmesan cheese, plus more for garnish
6 sheets no-bake (oven-ready) lasagna noodles
1 carrot, peeled into ribbons
1 zucchini, peeled into ribbons
3 1/2 c. baby spinach
1/3 lb mozzarella cheese, thinly sliced (or shredded)
1. Heat the oil in large skillet over med-high heat. Add garlic; cook until golden, 1 min. Add tomatoes, 1 Tbsp herbs, 1/2 tsp salt, pepper to taste; cook until saucy, ~5 min. Transfer to a blender & puree. Return 1 c. of sauce to skillet and reduce heat to low; reserve remaining sauce.
2. Meanwhile, mix the ricotta, egg, Parmesan, remaining herbs, 1/2 tsp. salt, & pepper to taste in a bowl.
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle w/ olive oil & season w/ salt and pepper. cover w/ half of the spinach, half of the ricotta mixture, a few pieces of mozzarella & 2-3 Tbsp of sauce. Repeat the layers, ending w/ noodles.
4. Top w/ the remaining sauce and mozzarella. Cover & simmer until the lasagna is cooked and the cheese melts, 20-25 minutes. Let rest for a few minutes before slicing. Garnish w/ more Parmesan & herbs.


Frank and Victoria said...

Wow!!! I remember when you had your Pampered Chef bridal shower and you didnt know why you would need the things people were getting you!!!! Now look how wonderful I'm very impressed when are you going to make Frank and I dinner??????
Love ya

maegan said...

we LOVED this one!!! i made it last night, and it was a big winner! thanks

chanel said...

This recipe is so dear to my heart. One of my husbands friends from high school told me about your blog so I looked through this blog and I made this lasagna when we were first newlywed. I'm now starting a cooking blog and this will be the first recipe posted since this recipe is about new beginnings. I will source and link back to your blog. We love this recipe.Thank you!

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