Basic + Awesome Vegetarian Lasagna
Ingredients
- 4 garlic cloves
- 1 onion , peeled and cut into chunks
- 2 carrots medium , cut into chunks
- 8 8 fresh mushrooms
- 1 1 walnuts
- 1 zucchini small , cut into chunks
- 2 tablespoons 2 tablespoons butterolive oil or
- 1 teaspoon 1 teaspoon oregano
- 1 teaspoon 1 teaspoon Italian seasoning
- 12 kosher saltblack pepper – teaspoons + to taste
- 24 tomato sauce one -ounce jar of your favorite
- 8 mascarpone one -ounce container
- 2 garlic cloves , grated
- 1 teaspoon 1 teaspoon salt
- 2 2 Parmesan cheese shredded
- 2 1/2 2 1/2 mozzarella cheese shredded
- 11213 lasagna noodles box uncooked (about 12 noodles for a 9x13 pan)
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Instructions
- Place the mushrooms, walnuts, and zucchini in a food processor. Pulse a few times until the mixture is very finely chopped. Transfer to a bowl. Repeat this process with garlic, onion, and carrots.
- Heat butter or olive oil over medium high heat. Add your chopped veggies along with the spices. Sauté for 7-10 minutes until very soft and fragrant. Add tomato sauce and salt; stir to combine. Taste and adjust! Your seasoning amounts will depend on your brand of sauce.
- Preheat the oven to 400 degrees. Mix mascarpone cheese with grated garlic and salt.
- Start with spreading a layer of sauce in the bottom of a 9×13 pan. Then, layer in the following order for each layer: a few noodles, 1 cup sauce, a few dollops of mascarpone, 1/2 cup Parmesan, 1/2 cup mozzarella, and repeat (I usually get 4 layers out of this amount). End with noodles, sauce, cheese, and dollops of extra sauce on top to make it pretty.
- Cover with foil and bake for 40-45 minutes. Remove foil and broil for 5 minutes to get the cheese browned on top. Let stand for 10 minutes or so, then cut and serve!
Source
Original recipe: View Original
