INDIVIDUAL VEGETABLE LASAGNAS
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees F.
- In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
- Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
- In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
- Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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black bb
[email protected]This lasagna was a disaster. It was dry and bland. I would not recommend this recipe to anyone.
brandon Keith
[email protected]This lasagna was amazing! It was the perfect combination of flavors and textures. I will definitely be making this again.
Ralston Stephenson
[email protected]Overall, I thought this lasagna was good. It was easy to make and it tasted great. I would definitely make it again.
DaVontae S
[email protected]This lasagna was really good, but it was a little too cheesy for me. I think I would have liked it better with less cheese.
aseda Jnr
[email protected]This lasagna took me a long time to make. I'm not sure if it was worth the effort.
Soni's Creation
[email protected]I had a hard time finding all of the ingredients for this lasagna. I ended up having to substitute a few things.
tuwhano rauhihi
[email protected]This lasagna was a little bland for my taste. I think it could have used more seasoning.
Hwaida Ishak
[email protected]I'm not a big fan of lasagna, but this one was really good. The vegetables added a nice touch.
Juanita Lightfoot
[email protected]This lasagna was easy to make and it turned out great. The ricotta and spinach filling was especially delicious.
Luis Alberto prado
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it!
Jimmx Jamex
[email protected]This lasagna is a great way to get your kids to eat their vegetables. My kids gobbled it up!
Jose Baez
[email protected]I've made this lasagna twice now, and it's been a hit both times. My family loves the hearty flavor and the cheesy goodness.
Dakota Meekis
[email protected]This lasagna was incredibly delicious and flavorful. The combination of vegetables and cheese was perfect. The instructions were easy to follow, and the lasagna came out perfectly cooked.