vegetarian lasagna in my mind is... blah. or is a major effort to put in weird ingredients and be original - and not so good. i don't like broccoli in my lasagna. i don't like cauliflower in my lasagna. i don't want nuts or grains in it either.
i love meat. most of all though, i love food... Simon and i have noticed in the past year that we do not eat much meat - and this was our first meatless lasagna.
i worked with what we had in the fridge, which turns out was pretty decent.
i started by making the dough. as it rested, i made three mixes. (click here for dough recipe! i used half for this lasagna)
a quick tomato sauce:
half a spanish onion, chopped
4 cloves garlic
2 birds eye chilies (with the seeds for heat)
i small rib celery
1 can of chopped tomatoes
*cook the onions until translucent, add the celery. Cook until onion is golden, add garlic and chilies, cook for a few minutes more, add tomatoes and let simmer until ready to assemble lasagna.
a spinach mix:
2 french shallots
2 cloves garlic
2 bunches spinach
3/4 cup ricotta
1/2 cup parmesan
*cook shallots in butter until slightly golden. Add spinach and cook down. Set aside, mix in garlic, parmesan and ricotta.
a roasted red pepper mix:
4 sundried tomatoes
1 roasted red pepper
5-6 kalamata olives
small bunch of italian parsley
4 cloves garlic
*put all ingredients in robocoupe and pulse until finely minced.
-other stuff to put in the lasagna: 1/2 cup tomato juice + 1 1/2 cup grated mozzarella.
layer the pasta, mixes, mozzarella until it almost reaches the top . pour the tomato juice in... this is necessary as the uncooked pasta, although fresh, needs moisture.
let the lasagna rest before cutting, it will absorb the juices and slice into neat pieces.
i didn't even miss the beef, it was rich and satisfying as it was.