Saturday, October 13, 2012

Vegetarian Lasagna from Chef Todd!

The homemade comfort of lasagna without the meat!

This month Shelf Reliance is going vegetarian! Here is one of the recipes using some of our products that are on Special this month......Broccoli and Mushroom Pieces.

Chef Todd has put together an amazing array of vegetarian recipes this month.


1 box lasagna sheets (16 oz.)
1 tbsp. garlic, minced
1 tbsp. extra virgin olive oil
3 tbsp. butter
5 tbsp. THRIVE™ White Flour
¾ c. THRIVE™ Chopped Onions (FD)
¼ c. THRIVE™ Tomato Powder
1 tsp. Italian seasoning
5 c. THRIVE™ Instant Milk, reconstituted
2 c. whipping cream
1 tsp. THRIVE™ Iodized Salt
¼ tsp. pepper
1 tsp. season salt
1 c. THRIVE™ Broccoli (FD)
½ c. THRIVE™ Green Beans (FD)
¾ c. THRIVE™ Cauliflower (FD)
1 c. THRIVE™ Red Bell Peppers (FD)
1 c. THRIVE™ Mushroom Pieces (FD)
1 c. THRIVE™ Zucchini (FD)
½ c. THRIVE™ Carrot Dices
½ c. THRIVE™ Celery (FD)
1 c. THRIVE™ Chopped Spinach (FD)
1½ c. THRIVE™ Tomato Dices (FD)
1½ c. parmesan cheese
3 c. THRIVE™ Shredded Mozzarella Cheese (FD), reconstituted
3 tbsp. basil, chopped fresh


Cook and cool the lasagna sheets and set aside. Preheat oven to 350⁰F. In a 4-quart sauce pot, sweat the garlic, olive oil, and butter together. Add the flour to make a roux, stirring to incorporate. Turn heat to low. Add the onions, tomato powder, and Italian seasoning and stir. Add the cream and then the milk to the pot; stir with a whisk. Bring to a simmer on medium heat. Add the salt, pepper, and season salt and simmer another 2–3 minutes.
While the sauce is simmering, place all the vegetables except the tomatoes and spinach in a bowl and cover with water. Drain through a strainer, completely pressing the excess water out; add to sauce and simmer another 2 minutes.
Turn off heat and fold in spinach, tomatoes, parmesan, and 1 cup of the mozzarella. Spray a 9x13 pan and layer the bottom with pasta. Pour ⅓ of the sauce over the noodles, add another layer of noodles, and repeat to create 3 layers. Top the last layer with the remaining pasta, the rest of the mozzarella, and the basil. Bake for 20–25 minutes uncovered, or until cheese is slightly bubbly.

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