VEGETARIAN lASAGNA

Vegetarian lasagna

While this meal takes a little bit of prep work it can still be made in an hour. If you want to trick your kids into eating a vegetarian meal, or have a family member who refuses to not eat meat you have to cook this for them! They will have no idea that it doesn’t have meat in it!

ingredients:

1 lbs mushrooms stems removed (baby portobello, Button mushrooms or any others you have.)

1 bulb of fennel

1 onion

2 carrots

1 small leak

4 stalks of celery

2 bell peppers

2 16 oz cans of diced tomatoes

1 tbsp rosemary

1 tbsp thyme

Red pepper flakes

Oregano

Olive oil

4 cups shredded mozzarella

2 cups milk

1 cup grated Parmesan

1/2 cup parsley

2 tbsp flour

Salt & pepper

5- 9x13in sheets of fresh pasta (dried pasta is totally acceptable as well)

method:

For the Raghu begin by dicing finely the onion, celery bell peppers, carrots, fennel, and mushrooms. If you have a food processor you can do this in a food processor, just add one vegetable at a time and pulse till finely chopped.

In a large pot add 2 tbsp of olive oil and the mushrooms and sauté till they have cooked down and a majority of the water has been cooked out. To help in this process add a pinch of salt to the mushrooms. Remove the mushrooms, add 2 more tbsp and the onions, fennel, and celery. Sauté till they have become soft and translucent. Now add the carrot and the peppers and mushrooms stirring to combine. (You add the carrots and peppers in now so that you have some texture left in the sauce.) Add a pinch of red pepper flakes, rosemary, thyme and 1 tbsp oregano

Once combined add in your canned tomatoes and stir thoroughly. Bring to a boil and reduce by a 1/4. Then taste and adjust for salt and pepper.

For the Béchamel begin by placing a small pot over medium high heat and adding 2 tbsp of butter. Once melted and frothy whisk in 2 tbsp of flour. Allow to cook out slightly then slowly add the milk whisking vigorously. Add a pinch of red pepper flakes, 2 cups of shredded mozzarella whisking vigorously till no strands of mozzarella remain. Taste and adjust for salt and pepper.

If you are using fresh pasta cook the pasta till done. If you are using dried pasta cook till it is andante.

To assemble begin by spreading a little bit of the vegetarian Raghu on the bottom of a 9x13in pan. Then lay a sheet of pasta on the bottom. Add a layer of the Raghu and béchamel with a sprinkle of Parmesan. Repeat this process till you have 5 layers finishing on top with the Raghu and béchamel. Top off the lasagna with the rest of the shredded mozzarella some fresh cracked pepper and some Parmesan cheese.

then place in a 350 F oven until the top of the lasagna is golden brown and delicious!

Serve and enjoy!