March 31, 2011
Lasagna is something that takes a while and makes a lot so, make a bunch in smaller dishes and freeze them for those nights you don't want to cook! Read through the recipe first and adjust as you see fit, as I've only made it once and didn't measure a thing! :) Have fun. It was WONDERFUL though. (ps. you could even eliminate the beef and switch to veggie stock for a vegetarian one).
Fresh Lasagna Pasta
Can Diced Tomatoes
Bottle Tomato Sauce
Pecorino Romano Cheese
Salt & Pepper
Chop veggies (onion, cauliflower, carrots, bell pepper, onions, celery) in bite sized pieces (+add whole pieces of garlic.) Toss with olive oil, salt and pepper. Roast on roasting pan 400 degrees until just browned.
Boil Swiss Chard in beef stock until wilted. Drain & cool. Reserve Stock. Boil pasta in Beef Stock. Chop swiss chard, add salt & pepper then mix with Ricotta, 1/2 the mozzarella, 1/2 parmesan, and 1/2 Romano.
Brown ground beef in pan until just cooked. Drain fat. Mix in roasted veggies, diced tomatoes, and tomato sauce.
Layer as follows. Pasta. 1/2 veggie and meat mixture. Dot with Swiss Chard Ricotta mixture. Sprinkle with cheeses. Pasta. Remaining half veggie and meat mixture. Dot with Swiss Chard Ricotta mixture. Sprinkle with cheeses. Pasta. All Cheeses, bread crumbs. Dot with Butter.
In the oven for around 30 minutes at 350 degrees. Or until bubbly and golden brown on top.