Smoked mozzarella, fennel seed, and mushrooms impart a "meaty" flavor otherwise absent in vegetarian lasagnas. Because this dish is a guest favorite, it's often featured at my Game of Thrones watch parties.
I love shiitakes in this recipe, but mix and match mushrooms as you see fit. If you have the time, try making the pasta and/or the ricotta cheese. Because fresh pasta readily absorbs the sauce, dried pasta really is dull by comparison. The casserole can be made in advance and freezes beautifully.
sauce ingredients
- 2 Tablespoons Olive Oil
- 2 Oz (1 small) Onion, finely chopped
- 8 Grams (3-4 cloves) Garlic, minced
- 1 Pound (about 2) Bell Peppers, any color
- 28 Oz (3 Cups) Diced or Crushed Tomatoes
- 1 Cup Vegetable Stock
- 1 Teaspoon Dried Basil and/or Oregano
- 1 Teaspoon Table Salt, approximate to taste
deviations & tips
- Zucchini, summer squash, or mushrooms can be substituted for the bell peppers in the sauce.
- Resist the urge to amp up this sauce with garlic and hot peppers. You want the smoky and creamy notes to take center stage.
sauce method
Heat olive oil over medium heat. Add onions, garlic, and bell peppers and saute for a few minutes until soft. Stir in tomatoes, stock, and dried herbs, and simmer for just about 5 minutes. Add salt to taste. NOTE: if using salted stock, you may not need any additional salt.
Remove from heat and set aside. Do not reduce the sauce. It will thicken in the oven and the extra water content will keep the pasta from drying out.
No need to reduce the sauce
filling ingredients
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Fennel Seed
- 4 Oz Kale, chopped
- 6 Oz Mushrooms, chopped
- 7 Oz (1 cup) Tomatoes, diced
- 8 Grams (3-4 cloves) Garlic, minced
- 4 Oz (1 medium) Onion, chopped
- 1/4 Teaspoon Salt
- .5 Oz Fresh Basil Leaves, chopped
- 12 Oz (1 1/2 Cups) Ricotta Cheese, store bought or homemade
- Salt and Pepper, to taste
- 1/8 Teaspoon Fresh Grated Nutmeg, optional, to taste
deviations & tips
- Shiitakes, smokey and meaty, are my favorite mushrooms for this dish!
- Spinach, frozen or fresh, can substituted for the kale.
- Fresh ricotta is easy. Try making it!
Heat olive oil over medium heat. Add fennel seeds and fry until toasty and aromatic. Stir in kale, mushrooms, tomatoes, garlic, onions, and 1/4 teaspoon salt and simmer for about 10 minutes or until the liquid evaporates. Set aside to cool
Cook until liquid evaporates.
In a large mixing bowl, combine ricotta cheese with salt, pepper, and nutmeg (if using), to taste. The ricotta mixture should taste properly seasoned on its own. Mix in sauteed vegetable mixture. Again, taste and make sure it is properly salted. Stir in fresh basil and set aside.
assembly ingredients
- Sauce, per above
- Ricotta Filling, per above
- 12 Oz Lasagna Noodles, (fresh or dried) cooked al dente and drained
- 1 Pound Smoked Mozzarella Cheese (or 1/2 mozzarella and 1/2 smoked gouda), shredded
- Parmesan or Romano, for sprinkling, optional
assemble and bake
Pre-heat oven to 375F.
In the bottom of a 9" x 13" baking dish, layer about 1 1/2 cups of sauce to cover the bottom. A good foundation of sauce keeps the noodles from drying out.
Cover bottom of baking dish with sauce.
Follow with a layer of noodles, half the ricotta filling mixture, about a cup of sauce, and a third of the mozzarella. Follow with a second layer of noodles, the remaining ricotta filling, about a cup of sauce, and half the remaining mozzarella. Top with the third and final layer of noodles, the remaining sauce, and the rest of the mozzarella. Sprinkle with Parmesan or Romano if desired.
In order to catch any drips, place a cookie sheet on the rack beneath your lasagna. Bake for about 45 minutes or until the edges are crisp and the cheese is bubbly and golden. Remove from oven and let cool for about 10 minutes before serving.
Use cookie sheet to catch drips.
Bake until bubbly and golden.
Vegetarian Lasagna with smoked mozzarella, kale, and shiitake mushroom