3 LB Vegetarian Lasagna
4 Layers - 9x9 pan
Feeds 4 - 6 people
**NOT AVAILABLE FOR DELIVERY**
So I know meatless foods don't need to mimic their meaty counterparts, but in this case it felt like a prerequisite. I made a ground mushroom Italian 'sausage', with roasted sweet potatoes and onion, and folded this mildly sweet and super savory mixture into a bubbling ground tomato sauce. A few hours later and I had the best veggie ragu I could have ever hoped for. Layered with fresh pasta from RP Pasta Company in Madison, parmesan, mozzarella, and provolone cheeses. Then I do that again and again and again.
Every person who tried this Veggie Lasagna this week has told me it's "way better" than my regular Lasagna. And that, my friend, is what you call a backhanded compliment.
INGREDIENTS::: VEGETABLE RAGU (tomatoes, organic sweet potatoes, mushrooms, onions, salt, fennel seed, garlic, oregano, basil, black & red pepper), MOZZARELLA & PROVOLONE & PARMESAN ROMANO CHEESES (milk, cheese culture, salt, enzymes), FRESH PASTA (semolina flour, water, eggs, salt, potato starch for dusting) CONTAINS MILK, WHEAT, EGG
COOKING INSTRUCTIONS::: Preheat oven to 375. Remove plastic from frozen lasagna and tent the pan with foil, sealing the sides but not letting the foil touch the precious cheese! Place covered lasagna on a cookie sheet and toss it onto your middle oven rack for about an hour. Then remove foil and cook for additional 15-ish minutes until the cheese turns golden and crisps around the edges. I personally really like the crusty parts. Otherwise pull it out before it starts to brown, but when it's cooked through in the center. Let rest 15-20 minutes before serving. This can be cooked right out of the freezer, but if you let it thaw in the fridge the day before you can cut about 20 minutes of cook time.
