The Nashville Food Project’s Blog
Vegetarian Lasagna
With the bounty of veggies we have in the summer, this recipe is one of our favorites. You won’t even miss the meat!
Serves 50 (use 3 full size catering pans)
Red Sauce: 10 lbs diced eggplant 10 lbs diced squash/zucchini 5 lbs diced peppers/onions 1/2 cup diced garlic 2 # 10 cans of diced tomatoes 20 oz frozen spinach
Saute garlic and onions in olive oil until softened. Add all other vegetables (except tomatoes) and cook until tender. Add tomatoes and season with salt, pepper, basil and oregano. Let simmer at least 1 hour until ready to layer.
Filling: 5 lbs cottage cheese 10 eggs 2 cups parmesan cheese 1 Tbl garlic powder
Mix above ingredients, set aside
White Sauce: 3 sticks butter 3/4 cup flour 12 cups milk 1 cup parmesan cheese 1 tsp fresh nutmeg salt and pepper to taste
Slowly melt butter, stir in flour until incorporated. Add milk 2 cups at a time until sauce starts to thicken. Add cheese and nutmeg. Salt and pepper to taste.
3 lbs uncooked lasagna noodles (or any type short pasta)
Place small amount of sauce in bottom of 3 pans.
Prepare lasagna with following layers: lasagna noodles red sauce cottage cheese mixture lasagna noodles red sauce cottage cheese mixture lasagna noodles white sauce
Bake at 350 for 45 minutes. Let rest for 15 minutes before serving.