My mom has a habit of pulling recipes out of magazines that sound great to her but that she doesn't necessarily feel like cooking in the hopes that I will make them instead. Usually, this applies only to baked goods (she is a phenomenal cook but hates to bake), but has been known to extend to things like enchiladas or, in yesterday's case, lasagna.
The recipe she pulled is Julianne Moore's vegetable lasagna recipe from People magazine (link here). I pretty much followed it exactly, except that our pan was on the small side so our lasagna had 3 layers instead of four.
I don't have a photo of this one either, because a very hungry family would not have wanted to wait for a photo shoot to take place before eating it. Besides, I had a very important appointment with a few girlfriends at the movie theater right after dinner. (No, we were not seeing the fourth Twilight movie. Why would you even think that?)
So instead of a picture of the lasagna, here's an awesome picture of my mom and dad cooking in their favorite aprons, courtesy of yours truly.
The recipe she pulled is Julianne Moore's vegetable lasagna recipe from People magazine (link here). I pretty much followed it exactly, except that our pan was on the small side so our lasagna had 3 layers instead of four.
I don't have a photo of this one either, because a very hungry family would not have wanted to wait for a photo shoot to take place before eating it. Besides, I had a very important appointment with a few girlfriends at the movie theater right after dinner. (No, we were not seeing the fourth Twilight movie. Why would you even think that?)
So instead of a picture of the lasagna, here's an awesome picture of my mom and dad cooking in their favorite aprons, courtesy of yours truly.
Recipe for Julianne Moore's Vegetable Lasagna
Makes 8 servings.
Ingredients:
12 oven-ready lasagna sheets
6 cups of marinara sauce
4 tbsp olive oil
1 clove garlic, grated
1 bunch asparagus, sliced thin on bias
2 medium zucchini, diced
salt & pepper, to taste
1/2 cup grated Parmesan cheese
1 15 oz. container ricotta cheese
1 egg
2 cups shredded mozzarella
Instructions:
Preheat oven to 375. Heat olive oil in a large skillet over medium heat. Add garlic and saute until golden (around 1 minutes).
Add vegetables and saute for 4 minutes. Season with salt and pepper.
Combine ricotta, 1/4 cup Parmesan and 1 egg in a medium bowl. Mix well. Spray a 13 x 9 inch baking pan with cooking spray. Spread 1 cup marinara sauce on bottom of pan.
Add a layer of 3 uncooked lasagna sheets. Spread 1/3 of ricotta mixture on top. Add 1/2 of the vegetable mixture and top with 1 cup of marinara sauce. Layer 3 more sheets of lasagna, 1/3 of the ricotta and 1-1/2 cups marinara.
Layer 3 more lasagna sheets, the rest of the ricotta and vegetables and 1 cup sauce. Finish with 3 lasagna sheets, remaining sauce, and top with mozzarella and rest of Parmesan cheese.
Bake covered for 50-60 minutes. Uncover and bake until cheese melts, about 5 minutes. Let stand 15 minutes. Serve.
This recipe was a smash success with my family. Next time, I might try it with a layer of spinach and a layer of chopped broccoli in place of the zucchini and asparagus.
Pay attention when you're layering! I kept forgetting where I was in the assembly process, so the finished product wasn't as pretty as it could have been. But I'm sure it tasted just as good!
***Update 08/13/2012***
This just in! My brother's girlfriend, Shannon, made this lasagna the other day and sent me a gorgeous picture! Here it is below:
Makes 8 servings.
Ingredients:
12 oven-ready lasagna sheets
6 cups of marinara sauce
4 tbsp olive oil
1 clove garlic, grated
1 bunch asparagus, sliced thin on bias
2 medium zucchini, diced
salt & pepper, to taste
1/2 cup grated Parmesan cheese
1 15 oz. container ricotta cheese
1 egg
2 cups shredded mozzarella
Instructions:
Preheat oven to 375. Heat olive oil in a large skillet over medium heat. Add garlic and saute until golden (around 1 minutes).
Add vegetables and saute for 4 minutes. Season with salt and pepper.
Combine ricotta, 1/4 cup Parmesan and 1 egg in a medium bowl. Mix well. Spray a 13 x 9 inch baking pan with cooking spray. Spread 1 cup marinara sauce on bottom of pan.
Add a layer of 3 uncooked lasagna sheets. Spread 1/3 of ricotta mixture on top. Add 1/2 of the vegetable mixture and top with 1 cup of marinara sauce. Layer 3 more sheets of lasagna, 1/3 of the ricotta and 1-1/2 cups marinara.
Layer 3 more lasagna sheets, the rest of the ricotta and vegetables and 1 cup sauce. Finish with 3 lasagna sheets, remaining sauce, and top with mozzarella and rest of Parmesan cheese.
Bake covered for 50-60 minutes. Uncover and bake until cheese melts, about 5 minutes. Let stand 15 minutes. Serve.
This recipe was a smash success with my family. Next time, I might try it with a layer of spinach and a layer of chopped broccoli in place of the zucchini and asparagus.
Pay attention when you're layering! I kept forgetting where I was in the assembly process, so the finished product wasn't as pretty as it could have been. But I'm sure it tasted just as good!
***Update 08/13/2012***
This just in! My brother's girlfriend, Shannon, made this lasagna the other day and sent me a gorgeous picture! Here it is below:
She added fresh basil in each of the layers and said it was great! I love it when other people cook food from my blog... Especially when they send me pictures!
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