Hannah’s Recipe for Vegetable Lasagna she made in cooking class at Waldorf that she made with me on January 3rd, 2023 and now again on Jan 5, 2024. It’s so much fun cooking with Hannah!
1 box Anna no boil curly lasagna
1 small eggplant (I’ve eliminated this)
5 oz pre washed baby spinach (maybe increase since not using the eggplant)
1 medium onion, diced
1 15 oz. whole milk ricotta
1 extra large egg
1 16 oz. block whole mozzarella (I used polly 0), hand grated plus 1 8 oz bag of preshredded whole milk mozzarella
1 24 oz. jar sensitive raos or other rao or Mezzetta and ½ of any 2nd jar (like 10 oz. extra or so)
About ½ cup to ¾ cup grated parmesan from whole foods- about a half of the container or so
Oregano, salt, pepper, garlic powder (her recipe said dried basil, but I didn’t use it)
Peel eggplant (if using- we did the first time, but we aren’t today-Jan. 5, 2024) and dice along with the onions and saute in light olive oil or Sunflower and season with kosher salt and freshly cracked pepper and some red pepper flakes (I would use some red pepper flakes but I didn’t cause Hannah didn’t want me to.- 2nd time Hannah used about ½ t.) Saute till onions are translucent and really soft. Then add the marinara sauce to the cooked onions and eggplant and add ½ t oregano and a sprinkle of garlic powder .
Chop spinach by hand , and add ricotta, egg and ½ cup shredded parmesan (forgot to add the parm on Jan 5, 2024, but we sprinkled a lot on each layer.
In 9 by 13 pyrex, coat bottom of the dish with some sauce. Then lay the uncooked noodles- 3 long ones, and break a noodle to fit in the space left on the edge. Then shmear ricotta spinach mixture over the noodles and sprinkle a little mozzarella on top. Then add a nice layer of sauce and a big sprinkling of parm. Put next layer of noodles this time 4 and part of one on the side. Then ricotta spinach layer and mozzarella, sauce, lots of parm. New layer- 4 noodles, shmear ricotta and spinach mixture, mozzarella, more shredded parmesan, sauce, last layer 4 noodles and piece on the side sprinkle top with rest of sauce LOTS more finely grated Parmesan and almost 8 oz. of mozzarella.
Cover with parchment, then heavy duty aluminum foil. Bake at 375 convection (which you have to go up to 400 to achieve) degrees about 1 hr. You should see bubbling around the edges. If you don’t, recover and bake another 10-15 min. Take off foil and parchment . and broil on high 5 min more. cheese is brown on top and lasagna is bubbling around the sides.
