German intern Leo Ehlert offers us a tasty vegetarian lasagna. This recipe serves 6-8.
INGREDIENTS:
Veggies
- 2 large carrots, peeled and chopped
- 3 gloves garlic, chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- ¼ teaspoon salt
- 1 bunch kale, washed, dried, and torn
- 10 mushrooms, sliced
- 1 bulb fennel, sliced
Tomato sauce
- 2 quarts crushed tomatoes
- ¼ cup roughly chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, pressed or minced
- 1 teaspoons salt
- 4 tablespoons oregano
- 1 tablespoon red pepper flakes
Remaining ingredients
- 1 teaspoon salt, to taste
- Freshly ground black pepper, to taste
- Lasagna sheets (oven ready)
- 8 ounces mozzarella cheese
INSTRUCTIONS:
- Preheat the oven to 350 degrees Fahrenheit.
- To prepare the veggies: In a large pot over medium heat, warm the olive oil over medium heat. Once hot, add the carrots, mushrooms, fennel, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of kale. Cook, stirring frequently, until the kale has wilted. Repeat with remaining kale and cook until all of the kale has wilted, about 3 minutes. Meanwhile, to prepare the tomato sauce: Put the crushed tomatoes into a bowl and add the basil, extra-virgin olive oil, garlic, salt, oregano, and red pepper flakes.
- At the end blend everything and add the sauce to the vegetables. Cook on medium heat, stirring occasionally. When it starts to bubble, turn to low and let simmer for around 10 minutes.
- When the sauce is done, lightly oil a 10″ x 7″ baking pan or spray with pan coating. Spread a thin layer of the sauce on the bottom of the pan, lay lasagna sheets over the top, and continue to alternate layers until all the sheets are used. Top with mozzarella.
- Bake for 20-30 minutes at 350 degrees Fahrenheit, until top is golden brown.
- Garnish with chopped basil and serve.
- Enjoy!
