Tuesday, August 4, 2015


Hi everyone! It's Jenna here. A few weeks ago, I spent some time with my best friends from college. Elizabeth happens to be Italian and can make the best lasagna. She kindly allowed me to share her recipe! This version, we made vegetarian, but Elizabeth adds beef when she makes it usually. Enjoy!

Elizabeth Karlowski (EB, really...)

9-10 long, Lasagna Noodles
onion diced
fresh mushrooms, sliced thin
2-3 tbsp. butter
garlic cloves (lots--they're Italian!)
16 ounces Ricotta Cheese
12 ounces (a jar and a half) Classico Traditional Basil Pesto
Mozzarella cheese, shredded
Parmesan cheese, shredded
2 - 24 ounce Hunts Pasta Sauce (I think we used a traditional and a four cheese, or cheese/garlic)
2 eggs

Preheat oven to 350 degrees.

Boil the lasagna noodles according to the box. You want them to be pliable! Once they are done, drain and pat dry with paper towels. Melt butter, sauté onions and mushrooms (as much as you'd like) until translucent. Add a few cloves of garlic right before you remove the onions and mushrooms from the heat.

Mix ricotta cheese, pesto, a cup of mozzarella cheese, half of a cup of Parmesan cheese, 1/2 jar of pasta sauce, a few cloves of minced garlic, and two eggs together. Mix in the onions, mushrooms, and sautéed garlic. (If you were making this with meat, now is when you'd add the browned meat). Add salt and pepper.

Grease a 9x13 baking dish, spoon pasta sauce to cover the bottom, place three or four cooked lasagna noodles, more sauce, 1/3 of the cheese/veggie mixture over the noodles, mozzarella and Parmesan cheese, and a little more sauce. Then start again with the noodle layer, and continue until you've reached the end of your ingredients or have to start a new pan, like we did! We ended up getting almost 2 pans of lasagna and had to boil more noodles!. Make sure you end with sauce (not the ricotta cheese mixture) and top with a healthy serving of mozzarella and Parmesan.

Cover the lasagna with foil and place into the oven for 45 minutes to an hour, or until heated through. Take off the foil and bake or broil until the cheese on top is brown and bubbly. Serve hot and with a good side of garlic bread and a salad. Enjoy...we sure did!

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