Lasagna Part Deux

I'm learning the art of winning friends by cooking for them.  This weekend I made a batch of lasagna for my friend Lynne as a belated housewarming/Superbowl gift.  This morning in my email box I found such tickling statements as "Truly that was the BEST lasagna I've ever eaten" and "everyone raved about it."  And at the end was a plea for the recipe.  Well!  If one person thinks it was that good, then maybe others will too.  I've spent some time honing my vegetarian version of this dish, so if you're looking for a change of pace from the old ground beef game, then give this a shot.

The way to make veggie lasagna is start about four or five individual cooking projects (make this recipe, by the way, on your day off-- it ain't no 30-minute meal).  At the end each of these projects will come together, each its own layer.  Work on each project as simultaneously as you can.  As you develop your technique you'll be dancing like a prima ballerina from one burner to the next, to the cutting board, to the cuisinart, and back again.  It's really fun.

*Sauce.  Dice one onion and garlic to taste and saute in olive oil.  After a few minutes, add one large can of tomato sauce (cheap stuff=fine) and one can of diced tomatoes.  Season to taste with pepper, oregano, thyme.  Do not add salt!  Those canned tomatoes are very salty already. (Although Lynne, you might need a 1/4 cup of salt or so here...)  The key ingredients of yumminess: a splash of red wine, and a pinch of sugar.  Let simmer.

*Pesto.  This element is optional, but well worth the effort.  Wash and pluck the leaves from a large container of basil (my store sells them in large tubs).  Place leaves in the waiting Cuisinart and add two cloves of garlic (don't need to chop 'em), a large splash or two olive oil, about 1/4 c. pine nuts, two big pinches grated parmesan, salt and pepper.  Blend till a thick paste (add a little water if it balls up).

*Veggies.  Thaw two 10 oz. boxes frozen spinach.  This is one of the few cases where frozen is better than fresh.  Trust me; I've tried it with fresh leaves and they come out like bloated dental floss nestled between the noodles.  Rather unappetizing.  When totally de-thawed, squeeze spinach as dry as you can through paper towels.  [If you really want to waste not want not, reserve the squeezed water for future pasta or rice water, or soup stock.  There's some major nutrients in that green juice.]

Also, chop whatever fresh veggies you want.  A couple zucchinis, halved lengthwise and sliced.  Sliced mushrooms, squash, artichoke hearts, grated carrot.  Chop what you love.

*Cheese.  Mix one large (not huge) container of ricotta cheese with two eggs, a couple pinches of parmesan, salt, and pepper.  If you have made pesto, stir it in too.

Grate a whole wedge of fontina cheese.  It's more expensive than mozzarella but infinitely tastier, and not at all rubbery like our childhood pizza friend, Mozz.  The fontina's too good to waste between the layers, so save it all for the top.

*Assembly.  Spoon enough sauce on the bottom of the baking dish (at least 9x13) to create a thin layer.  Lay out enough no-boil lasagna noodles side by side to cover the whole surface, but don't let the noodles overlap.  Spread half the ricotta mixture on top of the noodles.  Sprinkle half the spinach.  Do another layer of noodles.  Spread another layer of sauce.  Sprinkle your veggies.  Are you getting the idea here?  Continue the layering till the ingredients are gone or the dish is full, with the idea that dry and wet ingredients should alternate.  Make sure the last layer of noodles is covered with sauce so they don't dry out, and then sprinkle all of the fontina cheese over the top.  Bake, covered, at 375 for 45 minutes.  Uncover and bake 15 minutes or so more, until cheese is browning at the edges.

Phew.  That's a large recipe, sorry.  I'll be as succinct as I can when describing the ideal side dishes

Salad.  Garlic bread.  Red wine.