Vegetarian Lasagna

Name: Vegetarian Lasagna
Ingredients: 1/3 cup olive oil, plus 5 tablespoons, divided; 6 cloves garlic, minced and divided; 1/2 pound mushrooms, chopped (8 ounces); 1/2 teaspoon cinnamon; 1 1/2 teaspoons coriander, divided; 2 1/4 teaspoons salt, divided; 1 1/4 teaspoons pepper, divided; 1 can diced tomatoes (28 ounces); 1 can tomato sauce (8 ounces); 1 can tomato paste (6 ounces); 1 teaspoon crushed red pepper; 1/2 cup vegetable broth; 5 sprigs thyme; 3 large sweet potatoes, peeled and sliced lengthwise into thing strips; 2 shallots, chopped; 2 bunches kale, de-ribbed and roughly chopped; 2 cups ricotta; 1 egg; 1/2 pound Monstasio, shredded (or other melting cheese of your choice)

19 ingredients

6 steps

Ingredients

1/3 cup olive oil, plus 5 tablespoons, divided
6 cloves garlic, minced and divided
1/2 pound mushrooms, chopped (8 ounces)
1/2 teaspoon cinnamon
1 1/2 teaspoons coriander, divided
2 1/4 teaspoons salt, divided
1 1/4 teaspoons pepper, divided
1 can diced tomatoes (28 ounces)
1 can tomato sauce (8 ounces)
1 can tomato paste (6 ounces)
1 teaspoon crushed red pepper
1/2 cup vegetable broth
5 sprigs thyme
3 large sweet potatoes, peeled and sliced lengthwise into thing strips
2 shallots, chopped
2 bunches kale, de-ribbed and roughly chopped
2 cups ricotta
1 egg
1/2 pound Monstasio, shredded (or other melting cheese of your choice)

Directions

1

Heat 1/3 cup olive oil over medium-high heat. Add 3 cloves garlic, mushrooms, cinnamon, 1 teaspoon coriander, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper; sautee until soft, 5-7 minutes. Add tomatoes, sauce, paste, crushed red pepper, and broth. Tie thyme and bay leaves together and add to pot; simmer, covered with lid ajar, 50-60 minutes, stirring occasionally.*
2

Preheat oven to 400°F. In a large bowl, toss sweet potatoes in 3 tablespoons olive oil, 1/2 teaspoons salt, 1/2 teaspoons pepper, and 1/2 teaspoons coriander. Spread in one layer on a baking sheet. Roast until tender and edges start to brown, about 20-25 minutes, turning halfway through. Set aside to cool.
3

Heat 2 tablespoons oil over medium heat. Add shallots and 3 cloves garlic; sautee until soft, about 5 minutes. Add kale in batches until completely wilted. Add water as needed, 1 tablespoon at a time, to prevent vegetables from sticking. Set aside to cool.
4

In a medium sized bowl, whisk ricotta and egg until combined.
5

Lower oven to 375°F. In a 9 X 13 baking dish, evenly spread 1/3 prepared tomato sauce. Over the sauce, layer enough sweet potato strips to cover completely, without overlapping. Over sweet potatoes, evenly spread 1/2 ricotta mixture; sprinkle evenly with 1/3 montasio. Over cheese, evenly spread 1/2 greens. Repeat with 2/3 sauce, remaining sweet potatoes, remaining ricotta, 2/3 montasio, and remaining greens/. Top greens with final layer of sauce and sprinkle evenly with remaining montasio. Bake, covered, 30-35 minutes; remove foil. Broil until brown and bubbly, about 3-5 minutes.
6

*Npte - sauce can be made up to two days ahead of time