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“This is one of those recipes that I made up and have fine tuned over the years. Everyone who loves lasagna loves this recipe. Beware though: once you've made this, everyone will request it! Also, don't make this after you've recently cleaned your kitchen - it's messy messy messy! This is great for potlucks and holiday dinners, and it also freezes well.”
READY IN:
2hrs 40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine diced tomatoes and tomato sauce in medium saucepan. Cook over low heat, simmering, until reduced to half of its original volume.
  2. Saute garlic in olive oil until golden.
  3. Combine ricotta with herbs and spices in a bowl. When garlic is warm (but not hot), combine with ricotta.
  4. Combine broccoli, mushrooms, carrots, and artichokes in a bowl.
  5. In a lasagna or 9 x 13 x 2 pan, place 1/3 of the sauce. Next, place 4 of the noodles, overlapping slightly. Then place 1/3 of the ricotta, spreading thinly. Cover with 1/3 of the vegetables, and then 1/3 of the mozzarella.
  6. Repeat with two more layers, finally topping with the parmesan.
  7. Place pan on cookie sheet (this is to catch eventual spills and drips - I told you it was messy) and cover with foil. Refrigerate for at least an hour to give the flavors a chance to blend.
  8. Preheat oven to 350.
  9. Cook for 20 minutes covered with foil, and then 20 - 25 minutes uncovered.

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