Apologies for the blurry photo. We started eating before we realized that we hadn’t taken a photo and everything was cut up! This is a popular dish in our house. I think my daughter could eat pasta every meal for an entire week without asking for something different. However, we get a little tired of it, so instead of pasta, pasta, pasta, we did LASAGNA! I made my favourite lasagna dish (which usually has Italian turkey sausage removed from the casings) and added zucchini, mushrooms and diced tomatoes. The thing I like about this method of making lasagna is you don’t pre-cook the lasagna noodles (I always hate that part) – you only soak them in hot water for 20 minutes. The lasagna ended up being hearty, healthy and very filling.
Adapted from this recipe from Ina Garten’s Barefoot Contessa Family Style.
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (1 onion)
- 2 garlic cloves, minced
- 2 medium zucchinis, chopped
- 1 container mushrooms, sliced
- 1 can crushed tomatoes in tomato puree
- 1 can diced tomatoes, low-sodium
- 1 can tomato paste
- 1/4 cup chopped fresh flat-leaf parsley, divided
- 1/2 cup chopped fresh basil leaves
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 pound lasagna noodles
- 15 ounces ricotta cheese
- 3 to 4 ounces creamy goat cheese, crumbled
- 1 cup grated Parmesan, plus 1/4 cup for sprinkling
- 1 extra-large egg, lightly beaten
- 3 cups mozzarella, grated
Preheat the oven to 400 degrees F.
Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the vegetables and cook over medium-low heat until the vegetables are golden and soft. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1/2 teaspoons of the salt, and 1/2 teaspoon pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley and 1/4 teaspoon pepper. Set aside.
Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.