Lasagna Love

Written By Christy Lubrano

While there are plenty of dishes that stand out for the holidays, to me there’s nothing like a lasagna comfort meal. Growing up my mom always spearheaded the lasagna on Christmas, and it was a dish I'd come to love as a staple in our New Jersey Italian household. The creaminess of the ricotta, flavor of the sauce and dense noodles always meshed so well with my Mom Mom’s mashed potatoes. It’s like these two items were designed to mix together on the plate and palate. 

In this hearty dish, slow cooked vegetables replace the savory bite that beef typically brings to the lasagna, without any compromise in taste. Carrots, onions and celery are browned and deglazed with wine, bringing a hint of acidity and a depth of flavor mixed into a red sauce. This holiday dish will have the entire table asking for seconds!

If you enjoy cooking, find out how you can give back to your community by making lasagna for those in need at https://lasagnalove.org/.

Ingredients (Serves 6-8) 

  • 1 lb of lasagna noodles (usually one box) 

  • 3 large carrots 

  • 1-2 large onions 

  • Celery 

  • Garlic

  • 2 eggs 

  • 1 32oz container of ricotta cheese (or 2 16oz) 

  • A few handfuls of mozzarella and/or parmesan cheese 

  • 2 containers of marinara sauce of your choosing 

  • Basil & herbs of your liking 

Prep & Cook the Veggies

Add a generous amount of olive oil to an unheated pan with a few cloves of garlic, bunches of basil, and red pepper flakes 

  • Slowly increase the heat  (hot tip - adding the aromatics to cold oil and slowing turning up the heat extracts the flavor from the aromatics into the oil)

  • While the oil is heating, chop and dice the onions, carrots and celery into equal parts (so it almost looks like a peace sign)

  • Once the oil is aromatic and garlic browned, remove and discard the garlic and basil using tongs  

  • Add the veggies to the oil on medium and let them cook while stirring thoroughly until lightly browned 

  • Once browned pour in just enough table wine to deglaze the pan (hot tip - this will add a depth of flavor and acidity to the veggies  

  • Add a few chops of garlic to the mix while the wine is settling, this will smell AMAZING 

  • Let the veggies cook in the wine until it’s nearly evaporated 

It’s all in the Sauce 

  • Once the wine is mostly evaporated add the sauce and any additional spices or herbs you’d like (salt, pepper, parsley, oregano, etc) 

  • Mix with the veggies and let simmer covered on low heat 

Make it Full-filling

  • In a large bowl combine the ricotta, a finely minced clove of garlic, and chopped basil/parsley 

  • Add 2 eggs and a handful of mozz, salt and pepper and stir until creamy  

Pasta Pasta 

  • Boil a large pot with salted water (it should look cloudy from the salt before beginning to boil) 

  • Cook the pasta noodles as instructed 

  • When nearly cooked, add 2 ladles of pasta water to the sauce (hot tip - pasta water adds silkiness and flavor and can be used to lengthen any sauce) 

Bring it all together! 

  • Add a thin layer of the sauce to the bottom of the pan 

  • Place noodles to cover bottom of the pan 

  • Add another thin layer of sauce 

  • Dollop the ricotta cheese mixer throughout the dish 

  • Layer noodles, sauce and cheese until dish is full 

  • (optional) Shave parmesan on top of top layer 

  • Cook covered for 40 minutes, then remove cover and cook for another 10-12 minutes converted until top layer is slightly brown 

Cut into squares and serve…Buon Natale! 

Christy Lubrano
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Layered Veggie & Mozz