Ever Lenten Lasagna
Prep Time: 2 Hours
Yields: 8 Servings
During the Lenten season in Louisiana, Catholics
refrain from eating meat on Fridays and also use this 40-day period
to cut back on rich foods in their diets. Even though this recipe
fits into that category, after tasting it you’ll wonder if
it’s really a penance.
- ¼ cup olive oil
- 1 cup (¼-inch) sliced button mushrooms
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups whole kernel corn
- 2 medium zucchini, cubed
- 1 medium yellow squash, cubed
- ½ cup butter
- 1 cup diced onions½ cup diced celery
- ½ cup diced red bell peppers
- ¼ cup minced garlic
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ cup flour
- 2½ cups milk
- salt and cracked black pepper to taste
- pinch of nutmeg
- ¼ cup olive oil
- ½ cup low-fat Ricotta
- 1 (8-ounce) can tomato sauce
- 1 (24-ounce) can crushed tomatoes with juice
- 1 pack lasagna noodles, cooked
- 2 (10-ounce) packages frozen spinach, thawed and squeezed
- 1 cup reduced-fat shredded Mozzarella
- 1 cup grated Parmesan
Preheat oven to 350°F. In a 10-inch skillet, heat ¼ cup
olive oil over medium-high heat. Add mushrooms, sliced bell peppers,
corn, zucchini, yellow squash, oregano, basil and thyme. Season
with salt and pepper. Stir-fry 5–6 minutes, and set aside
to cool. In a 2-quart saucepot, melt butter over medium-high heat.
Add half of the following ingredients: onions, celery, red bell
peppers and garlic. Sauté 3–5 minutes or until vegetables
are wilted. Add flour to make a white roux, whisking constantly.
Whisk in milk, stirring until a thickened white sauce is achieved.
Bring to a low boil, reduce to simmer and season with salt, pepper
and nutmeg. Remove from heat, whisk in Ricotta and set aside. In
a 2-quart saucepot, heat ¼ cup olive oil over medium-high
heat. Add remaining onions, celery, red bell peppers and garlic.
Sauté 3–5 minutes or until vegetables are wilted. Add
tomato sauce and crushed tomatoes with juice. Bring to a rolling
boil and reduce to simmer, stirring occasionally. Season with salt
and pepper. Simmer 5–7 minutes and remove from heat.
Place 2 spoonfuls of tomato sauce in bottom of a casserole dish
then cover with 3 lasagna noodles. Add half of spinach, sautéed
vegetables and white sauce. Top with 3 lasagna noodles, tomato sauce,
half of Parmesan and Mozzarella. Repeat process with remaining spinach,
vegetables and white sauce. Top with noodles, tomato sauce and remaining
cheese. Bake 30–45 minutes or until bubbly. Remove from oven
and allow to rest 20 minutes before serving.