EATS: Rich Vegetarian Lasagna Recipe

I developed this recipe for rich vegetarian lasagna to bring to my daughter’s winter solstice concert. This lasagna was such a hit.  It's labor intensive so be sure you have some time to put into it before starting. That being said, it is well worth it.  Earlier this week my daughter performed at her school's Winter Solstice concert (she did flute and vocals). Our PTA hosted a potluck for the event. Of course, being that I'm a Chef, the pressure was on because there were high expectations for what I would bring.  In addition my daughter had given me a stern warning that whatever I made had to be great because she had told everyone how good I was.  In short I could not f@*# this up!

After some debate I settled on a very rich and delicious vegetarian lasagna. As I've said before, when cooking for a larger crowd if you can make a version of your dish that easily accommodates some dietary restrictions go for it.  This lasagna recipe is great and really didn't need anything more than what I included.  My layers for the lasagna consisted of red sauce, pasta, red sauce, and swirls of bechamel and ricotta pesto mix, a little sauce more and cheese. Repeat until you get to your last layer of pasta. Go big on the sauce and cheese and don't include any bechamel or ricotta pesto mix. To make the recipe slightly less time consuming I used no boil lasagna.  The red sauce may be a little thinner than your used to but the dry pasta absorbs the liquid and trust me it will turn out perfect.

Bake at 350 for 45 minutes covered with aluminum foil.  Remove foil let set for 10 to 15 minutes and serve.  I personally prefer letting it set overnight covered in the refrigerator and then reheating for another 45 minutes, let it set and serve. 

I was making it for a large group so this recipe is for two pans. Just cut portions in half if you're not feeding a small army.

Rich Vegetarian Lasagna Red Sauce

• 1/4 cup Olive Oil

• 1 cup Chopped Leeks

• 6 Cloves Chopped Garlic

• 4 Tablespoons Tomato Paste

• 3 28 ounce Cans Organic Whole peeled tomatoes

• 1 and 1/2 cups red wine

• 1 teaspoon Dried Oregano

• 1 teaspoon hand crumbled dry Italian Seasoning

• 1/2 cup water 1 teaspoon Salt (or to taste)

• 1/2 teaspoon Black Pepper

Rich Vegetarian Lasagna Bechamel

• 8 Tablespoons Unsalted Butter

• 8 Tablespoons All Purpose Flour

• 4 Cups of Milk

• 1/4 Cups Leeks

• 1/4 Teaspoon Nutmeg

  Rich Vegetarian Lasagna Pesto Ricotta

• 16 ounces pesto

• 1 Box, No Boil Lasagna as many pieces as needed to cover each layer       

• 1 Pound Mozzarella (reserve a cup to sprinkle on top of layers)

• 2 Cups Parmigiano 

• 2 Large Eggs 6.5 Ounces

• 16 Ounces Ricotta

• 2 teaspoons salt

  Instructions

  Step 1: Make the Red Sauce

  1. Heat ¼ cup olive oil in a large pot over medium heat.

  2. Add 1 cup chopped leeks and sauté until softened, about 3-4 minutes.

  3. Stir in 6 cloves of chopped garlic and cook for another minute until fragrant.

  4. Add 4 tablespoons tomato paste and cook, stirring, for 2 minutes to deepen the flavor.

  5. Pour in 1½ cups red wine and let it reduce by half, about 5 minutes.

  6. Add 3 cans (28 oz each) whole peeled tomatoes, crushing them with a spoon.

  7. Stir in 1 teaspoon dried oregano, 1 teaspoon Italian seasoning, ½ cup water, 1 teaspoon salt, and ½ teaspoon black pepper.

  8. Simmer on low for 45 minutes, stirring occasionally. Set aside.

  Step 2: Prepare the Béchamel Sauce

  1. In a saucepan, melt 8 tablespoons unsalted butter over medium heat.

  2. Stir in ¼ cup chopped leeks and ¼ teaspoon nutmeg and sautee the leeks until cooked.

  3. Whisk in 8 tablespoons all-purpose flour and cook for 2 minutes until golden.

  4. Slowly add 4 cups milk, whisking constantly to prevent lumps.

  5. Simmer for 5 minutes until thickened. Remove from heat.

  Step 3: Make the Pesto Ricotta Mixture

  1. In a large bowl, mix 16 oz ricotta, 16 oz pesto, 2 large eggs, 2 teaspoons salt, 2 cups Parmigiano, and 1 lb mozzarella (reserving 1 cup for topping).

  Step 4: Assemble the Lasagna

  1. Preheat the oven to 375°F (190°C).

  2. Spread a thin layer of red sauce on the bottom of a large baking dish.

  3. Layer no-boil lasagna sheets to cover the bottom.

  4. Add a layer of red sauce, pesto ricotta mixture, and a drizzle of béchamel.

  5. Repeat layers until all ingredients are used, finishing with red sauce and reserved mozzarella on top.

  Step 5: Bake the Lasagna

  1. Cover with foil and bake for 40 minutes.

  2. Remove foil and bake for another 15 minutes until golden and bubbly.

  3. Let rest for 10 minutes before slicing.

  Serve warm and enjoy!