Lasagne

Home made layered noodle goodness. This is my version of a family recipe. When I am really feeling it, I make the ricotta from scratch too. I will post a ricotta recipe soon.

This recipe can be made with gluten free pasta and it comes out great. I still cook the gluten free noodles in the same way as if they were regular, even though the package says not to.

Mozzarella ~ 1 lb shredded
Parmesan cheese - grated
1 15 oz. can diced tomatoes (fire roasted is best)
1 jar of tomatoe sauce (they are usually 20-24 oz or so)
1 15 oz. container of riccotta cheese
1 package lasagne pasta (NOT pre-cooked)
2 heads of broccoli rabe or spinach
1 medium onion sliced
5-6 mushrooms sliced
1 small fennel bulb sliced - cut off stalks and use white bulb only
3-5 garlic cloves sliced
1/3 c chicken broth
Splash of red wine
2 T Olive oil

Boil pasta according to directions on the box for almost 1/2
the amount of time.

In a small sauce pan, simmer the diced tomatoes, chicken broth,
add splash of red wine until the mixture thickens and most of
the broth is boiled off

In a large skillet, sauté the veggies together
if using the broccoli, sauté it first till it softens and then
  add the rest of the veggies. cook for a couple minutes until
  the onions are shinny and translucent, then take off heat.

1. Spread most of the diced tomatoe mixture in the bottom of
  a 9x13 baking tray.
2. Cover with layer of noodles.
3. Cover with layer of riccotta cheese (1/2) and sauce from the jar (1/3 - 3/8).
4. Cover with 1/2 the veggies.

5. Repeat steps 2-4.

6. Cover with last layer of noodles.
7. Spread any remaining sauce from the jar and diced tomatoe mixture
  over the top and cover with mozzarella and parmesan cheese.

8. Cover with tin foil and bake in a 350 degree oven for up to 45 minutes.
  Check at around 35 minutes and loosen the tin foil cover to allow the
  top to crisp a little.
9. Take out of the oven and place on the counter for ~ 10 minutes to set.