Italian Restaurant with a Mediterranean Twist

Healthy Vegetarian Lasagna

Submitted By: Chef Michael Feker of Feker's Culinary Magic

CHEF MICHAEL FEKER OF IL MITO
PRESENTS HEALTHY VEGETARIAN LASAGNA
INGREDIENTS
• Ľ cup of olive oil
• Ľ lb broccoli washed, trimmed and chopped
• Ľ lb peas
• 1 medium onion peeled and diced
• 3 cloves garlic chopped fine
• 1 lb spinach washed, trimmed and chopped
• Ľ lb cauliflower washed, trimmed and chopped
• 3 large red bell peppers, washed, cored, seeded and chopped
• Ľ cup of good white wine
• 3/4 lb lasagna noodles (12 oz.)
• 3 cups Ricotta cheese
• 3 cups or 10 oz. Mozzarella cheese, grated
• 2 eggs
• 4 cups good tomato sauce (Chef Michael Feker’s of IL MITO tomato sauce preferred)
• 1/4 cup chopped flat leaf parsley
• 3/4 cup Parmesan cheese, grated

• Boil the lasagna noodles until just al-dente. Rinse in cold water & set aside.

• Heat the olive oil in a large sauté pan and Sautee the first seven ingredients until the onion is light golden brown.

• Add while and with spatula scrape all those Yum-Yums and deglaze the pan and evaporate the wine to a glaze (completely), once done turn off and let cool.

• Mix the vegetable mixture with 3 cups of the tomato sauce.

• Beat the two eggs and combine with the Ricotta cheese and 2 cups of the Mozzarella.

• Preheat oven to 400˚.

• In a 13x9x2 inch baking dish or non-stick baking pan layer the ingredients in the following order:

o 3/4 cup sauce/ veggie mixture

o 1/3 the noodles

o 1/2 the cheese & egg mixture and 1/3 the remaining sauce mixture.

o Repeat the layers. The last layer should be topped with sauce mixture, parsley, 1 cup Mozzarella, and Parmesan cheese.

• Bake in your pre-heated 400˚ oven for 30 minutes. Let stand for 10 minutes.

• Serve hot with a sprinkling of Parmesan cheese and think and taste Chef Michael Feker’s of IL Mito’s passion.

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