Red & White Lasagna Recipe

for 2 lasagnas

Ingredients

• 18-21 lasagna noodles, cooked and drained
• Vegetable filling
• Ricotta filling
• Red sauce
• White sauce
• 1 lb. mozzarella cheese, shredded

Vegetable Filling

• 1/2 large onion, finely diced
• 1/2 large green pepper, diced
• 2 stalks celery, diced
• 1/2 pound mushrooms, diced
• 1 zucchini, halved lengthwise and sliced
• 5 - 6 cloves garlic, minced
• 1 bag frozen spinach, thawed
• 1/2 bag frozen broccoli cuts, thawed
• 1/2 t. nutmeg
• Salt & pepper, to taste

Warm 2 T. of olive oil in a large skillet. Add the onion, green pepper, and celery. Cook for 5 minutes over medium heat. Add the mushrooms, zucchini, and garlic, and cook for another 5 minutes. Add the thawed spinach and broccoli. Add the nutmeg, salt and pepper. Cook for yet another 5 minutes.

Red Sauce

• 1 16 oz. can tomato sauce
• 2 oz. tomato paste
• 2 t. red wine vinegar
• 1 T. Italian seasoning
• 1 t. garlic salt
• 1/2 t. crushed red pepper flakes

Mix all of the above together and set aside.

White Sauce

• 3 T. butter
• 3 T. flour
• 1 c. milk
• 1/2 c. chicken stock or white wine
• 3 oz. cream cheese
• 1/3 c. grated Parmesan cheese
• Salt & pepper, to taste

Melt butter in a saucepan over medium heat. Whisk in flour and let cook 1-2 minutes. Whisk in milk and chicken stock. Cook until sauce just begins to thicken. Add cream cheese, Parmesan cheese, and salt & pepper. Cook until all cheese is melted.

Ricotta Filling

• 30 oz. ricotta cheese
• 2 eggs
• 1/2 c. grated Parmesan cheese

Combine and set aside.

Directions

To make 2 Lasagnas, 1 red and 1 white:

1. Line up all ingredients and casserole dishes assembly-line style.

2. Spread a thin layer of white sauce on the bottom of one casserole and a thin layer of red sauce on the other casserole.

3. Layer the ingredients in each pan. Start with the lasagna noodles (about 3/dish, depending on size), followed by the ricotta filling, the vegetable filling, then the respective sauce.

4. For the top layer, add some more vegetable filling and drizzle with the respective sauce. Cover the dish with 8 oz. of shredded mozzarella each.

5. For the red sauce lasagna, wrap securely in at least a double layer of aluminum foil. To eat: bake from frozen at 350 for 2 - 2 1/2 hours, making sure to uncover for the last 15-20 minutes.
6. Bake the white sauce lasagna for 1 hour at 350 degrees, covered with aluminum foil. Uncover for the last ten minutes.

7. Let cooked lasagna sit for at least 10 minutes before slicing.

*You can also make two lasagnas with alternating layers of red and white sauce for each.

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