Winter Vegetable Lasagne

This vegetarian recipe incorporates vegetables in a way that provides enough liquid to cook the noodles during baking.

For the sauce:  Rinse and dice 2 leeks and saute in 2 T. olive oil until tender.  Add 2 C. sliced portabello, shitake or other meaty mushroom along with salt, black pepper, and 1/8 t. red pepper flakes.  When the mushrooms soften, add 3 minced cloves of garlic, 1 t. dried basil and 1/2 t. dried thyme and cook until the garlic is soft.

Add one 28 oz. can of good quality tomatoes, chopped, plus their liquid.  Bring the sauce to a simmer and cook for at least 1/2 hour.  Add more. salt or spices to taste.

For the lasagne:  Preheat the oven to 350.

Peel the stems of 1 large or 2 smaller heads of broccoli.  Chop the stems and florets finely.

Soak 4 C. spinach in water and drain.  Repeat until the water is clear.  Spin dry.

Toss the spinach and broccoli with 1 pint of Ricotta cheese.  Add the zest of 1 lemon and season generously with salt and pepper to taste.

In a 9 x 13 baking dish, make a thin layer of sauce on the bottom.  Add 1 layer of Lasagne noodles (uncooked), overlapping the noodles slightly.  Make another layer of sauce, then a thick layer of the ricotta mixture.  Repeat.  Finally, make one more layer of noodles topped by a thin layer of sauce and finally top with 1 1/2 C. mozzarella cheese or more.

Cover the baking dish tightly with foil, then bake for 25 minutes.  Remove the foil and continue baking until the top is nicely browned and bubbling.

CLICK HERE FOR MEMBER NEWS

We’ve got Summer Covered

Most organic growers in California grow cover crops to protect their soil and build fertility naturally.  They are not harvested for a crop, but rather fed back to the soil. The primary season for growing cover crops in our area … Continue reading

The Fruitiest Month

August is our fruitiest month at Terra Firma. The late season peaches and nectarine varieties we harvest this time of year have complex flavor profiles usually associated with fine wine. Not sugary sweet, they are smokey, rich, and tangy.  All … Continue reading

The Black Box of the Produce World

Watermelons are hands-down the most challenging fruit or vegetable to harvest, for a number of reasons.  Obviously the flesh of all melons is hidden from view.  But with other types of melons, the rind changes color completely when they are … Continue reading