- Some Ricotta
- Some Grilled Vegetables
- Some Yellow Squash Zucchini
- Some Crushed Italian Tomatoes
- Small Yellow Onion Garlic
- Some Fresh Basil
- Some Shredded Mozzarella
- Fresh Parsley
- Lots Of Parmigiano
- Olive Oil
- Lasagna Noodles
- Salted Water
Let me take you over the ingredients so, you can get started. you’ll need some ricotta. I’ve got some grilled vegetables. Here I’ve got some yellow squash zucchini and eggplant. You can use any grilled vegetables that you like. I also have some crushed italian tomatoes, small yellow onion and garlic that I’ve chopped. I’ve got an egg, I’ve got some fresh basil, pesto, some shredded mozzarella, fresh parsley, lots of parmigiano, salt and pepper, olive oil. You’ll need your lasagna noodles I actually have whole-wheat lasagna noodles that i boiled until tender in salted water and then I just rinsed them under the cold water to stop them from cooking and I had them in a colander and I just tossed them with like a tablespoon of oil. So that they don’t all stick together yeah we’re gonna get going on making the sauce.first but you want to get your oven preheated to 400 and get that out of the way.
I’ve got a large skillet with high side with some olive oil in there and to that i’m going to add my onion and my garlic. We’re gonna add that at the same time and i want this to sort of caramelize a little bit the most you know I just want us to really cook down and dumb.’ so that the onions in the garlic don’t have sort of that raw a roll bite to them. So easy if you don’t like eggplant yellow squash or zucchini want vegetables that you like to grill grow some extra keep them in your fridge and make this. Because it’s so so good and it’s so easy. So i’m going going on making the filling so that everything is going to be ready for us. I’ve got my ricotta, I’m going to add my vegetables that. I’ve just given a nice chop to everything is about bite-sized pieces. I’m going to add in my parsley lots of parsley. I’m going to add an egg just as a binder to hold everything together so salt and pepper go light on the salt. Because the ricotta can be quite salty and we are going to be adding a little bit or a lot of freshly grated parmigiano a good.
I’d say quarter cup or so and I’m just mixing this with my spoon to mix my vegetables and my ricotta mixture together really really well so at this point. I have my filling completely done i have my noodles cooking all i’m going to do is work on my sauce which is so flavorful it’s so easy if you don’t want to make your own basil pesto feel free to buy some from the grocery store. But if you can help it by the kind that’s fresh that’s usually you can find it in the in the produce aisle a nice fresh basil pesto don’t buy the kind that’s in the same aisle as your canned tomatoes quick that’s not really that good. So i like to make my own because it’s like it’s summer, it’s the beautiful fresh basil that’s growing like crazy and i can make it much or as little as i want and i can always have some on hand by putting in the freezer. So we had a filling done. I’m just gonna away from my onions to cook down a bit. I’m going to give them just a small pinch of salt to help them soften a bit faster and then we’ll be ready to add our tomatoes gorgeous. You can tell they’re lightly golden the onions are translucent. But nothing’s too dark and you want to make sure that that doesn’t happen.
Because if, you take garlic, a little too far it becomes bitter. Now I’m going to add in my crushed tomatoes. I’m going to add them oh nice and thick. I love that I love when tomatoes aren’t too watery. I’m going to just give this a really good stir. I’m going to let this simmer over about medium-low heat for about 20 minutes. I’m going to season this with some salt and pepper. I do like my i like a good amount of black pepper mine on that doesn’t my ona says black pepper repeats um. I like black so you can add as much or as little as you want and I’m just going to let this simmer for about 15 minutes or so and we’ll be ready to get going on rolling our lasagna it was under noodles my sauce has been simmering for about 15 minutes and it is ready to go.
5Now I’m going to add some pesto to this to instantly give us such gorgeous flavor and again. I love basil and to me tomato and basil is just a match made in heaven and in the summer months. I tend to i’m able to find a lot of basil really easy. So I make tons of fresh pesto to keep on hand for just about anything. So i’m just going to stir this in at this point. I can completely turn this off because everything is pretty much cooked and it is going to bubble away in the oven for a little bit as well. So i’m not worried about it i’m just going to just i want to just stir this really well to make sure that the pesto is fully mixed in with my tomato sauce. I’m taking some of my sauce and i’m just literally some of it on in the bottom of my casserole dish because that way i can just start assembling my lasagna mothers on your rolls and putting them straight in here instead of having to place them on another plate.
6We have this done. I’ve got my lasagna noodles here these are whole-wheat lasagna noodles. I boiled them for about four and a half minutes. If they tear a little bit it is perfectly fine and this is how easy it is you just take a nice big spoonful. I’m a big believer in a little extra filling rather than a little too little so if this filling comes out a little bit who cares it’s all going to bubble away and be beautiful at the end so then you just roll like so and place them seam side down like that and then you just continue to do the rest of them now. I was able to get a good. Let’s see what dr. Alicia she’s like a good on 20 of them. I have a smaller one back there now the bigger one back here because I want to make sure everything is one single layer. So I’ve already finished up that one. I’m going to take my remaining sauce if you have a bigger cast and cast-iron casserole dish.
7Then you will need to do two different ones but i just used one little one and one big one and we are going to be ready to pop this into the oven. I’m just going to get all my sauce out of here and then just sort of smear it evenly over the top and now i’m going to take my mozzarella that i have shredded and this is the sort of dried mozzarella that’s not in water only. Because i don’t want this to be too sort of wet and soupy. I want the top to get all bubbly and golden brown and that’s why i prefer to use this kind but i do prefer to shred myself because i think the pre-shredded just doesn’t melt the same my opinion and then a good grading of parmigiano all over the top. Now we’re going to pop this baby into the oven at 400 for about 20 to 25 minutes or until the top is a beautiful golden brown color and it’s bubble away it’s got nice everything this gets all hot and bubbly and delicious and then we’re going to let it cool for a good 15 minutes before we are ready to serve my lasagna rolls were in the oven for around 30 minutes.
8I’ll let it go just a little bit further because i really like the little crispy edges i feel like that’s like the best part right around there mmm and then i have let this cool for about 10 minutes. So then now i’m ready to dig in and if you could just smell this place in this kitchen it smells incredible and i have my little pain on the set as well. I’m going to serve myself up oh i’ve got my fork here look at that it’s gorgeous that is gorgeous. I’m going to serve myself one just for now and then wait for dinner to have the rest. I’m so excited and how easy were they i mean really and this is one of those recipes. I’m making a mess as i cut into this.
9I’m gonna let this cool for a second as i talk to you this is one of those recipes that i like to call like you know do them in it’s like a doing stage kind of recipe. You can make the sauce one day you have the leftover vegetables from another day you can boil the noodles last minute and then you can pretty much have everything sort of assembled and then pull it all together and pop it into the oven so it really doesn’t get any easier than that the mouth issalivating. So I’m just going to go in for this one it’s gonna be hot though so give me a minute mm mm mm mm that felt.