Cast iron skillets are great for making crispy chicken and fish. But they are also the perfect non stick, stove to oven and back again cookware for bread, desserts, casseroles, snacks...let your imagination and taste buds run wild.
This recipe for vegetarian lasagna was submitted by Marie B. Her sauce is a closely guarded family secret, though, so the sauce recipe is mine. Whether you're an experienced or novice cook, I know you're going to love this savory dish.
Prep Time: 30-45 mins
Bake on 350 for 30 mins
Sauce: 2 small cans tomato paste, 6 large Roma tomatoes, 1 clove crushed garlic, 2 shallots, 1 large onion 2 tablespoons olive oil, 1/2 teaspoon sugar, salt, pepper, 1 teaspoon basil, oregano. Do a rough chop on all vegetables and add to blender with spices, oil and tomato paste. If you will be doing a long, low simmer (2 hours is my sweet spot) pulse until blended but not smooth. If you will be using immediately, blend until smooth.
Pasta: bring a large pot of lightly salted water to a rolling boil, add 1 pk (16oz) noodles, boil 5 mins., and drain. Pasta will be soft but not fully cooked.
Veggies: Baby Spinach, fresh Mushrooms, green peppers, (Add whatever fresh vegetables you would like)....Portobello mushrooms and eggplant are also excellent ingredients.
Top cheese layer: mixture of 1/2 cup Mozzarella and 1/2 cup Cheddar
Add a small amount of sauce to the bottom of the pan and cover with one layer of pasta. Add 1/3 sauce, and top with an even mixture of 1/3 cheese mixture, 1/3 veggies. Place the second layer of pasta and repeat with 1/3 sauce, cheese mixture, veggies. Place next layer of pasta, cover with remaining sauce, saving 2 tablespoons, add remainder of cheese mix and veggies. Place another layer of pasta over veggies and remainder of cheese mix and veggies. Set the final layer of pasta, cover with remainder of sauce and top with mozzarella and cheddar mixture.
recipe submitted by Marie B. http://enlightenedenigma.weebly.com
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