Vegetable Lasagna with Blush Sauce + How-to Video

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One of the most obvious signs of growing up is when your holidays start to change. For as long as I can remember, my family has celebrated Easter morning together with multicolor baskets brimming over with chocolates and other goodies. Then, in the glow of the post-basket-opening high, we’d have a spirited egg hunt, the memories I have of which are tainted by visions of my too-competitive older sister hurling me out of the way to snatch an egg from me. Finally, we’d capped off the day with a multi-course dinner and dessert. However, this year was the first year that all of that drastically changed (and yes, I received baskets through age 18; I’m not ashamed).DSC_4301

This year, there were no bountiful baskets, my sister was in another state, my father was stuck at work until midnight, and instead of serving an elaborate meal, we made a one-dish Vegetable Lasagna with Blush Sauce. I have to say, even though the whole day was different, it was still enjoyable. I spent it with Mother Cookie, which is always a pleasure, and at the end of the day, we had a completely delicious meal to devour.DSC_4481

My Vegetable Lasagna with Blush sauce is a refreshing change from the typical veggie lasagna. Normally, they’re made with a white sauce. But mine features a velvety, creamy blush sauce that gives you the best of marinara and béchamel sauces in one. This robust, sweet yet savory sauce is good enough to drink, and it pairs perfectly with hearty helpings of eggplant, broccoli, and spinach. And to really take things over the top, we employ a generous amount of three kinds of cheese: gooey fresh mozzarella, tangy provolone, and salty parmesan. The whole dish is indulgent, filling, and irresistible.

This is a meal that will wow whoever eats it. I guarantee you’ve never had vegetable lasagna like this before. It’s made from scratch, but it’s less labor-intensive than you might think. For me, it was a wonderful meal to enjoy on Easter with my wonderful mother, and it would be just as delicious any other night of the year.

A Few Tips Before You Get Cooking:

  1. Be sure to join me in my video to whip up this delicious lasagna.
  2. Switch out the vegetables I used for whatever ones you prefer.
  3. You must use fresh herbs. Dried just can’t compare. If you use dried, don’t expect this  to have the same wow factor.
  4. The same goes for good-quality cheeses. The better the cheese you buy, the better the lasagna will be.
  5. You can assemble this ahead of time then bake later in the day.
  6. If you don’t have a shallot, sub in one yellow onion.

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Blush Vegetable Lasagna
By The Smart Cookie Cook

Ingredients:

  • 1 lb. lasagna noodles, cooked al dente & drained
  • 2 tbsp. olive oil
  • 1 shallot, finely chopped
  • 2 tsp. minced garlic
  • 2 28-oz. cans San Marzano tomatoes & their juices
  • 1 6-oz. can tomato paste
  • ½ tsp. Salt
  • 1 tsp. Red pepper flakes
  • 3 tbsp. fresh chopped basil
  • 2 tbsp. fresh chopped oregano
  • 1 ¾ cup heavy cream
  • ½ cup grated parmesan cheese
  • 1 whole eggplant, diced
  • 2 heads fresh broccoli, chopped
  • 4 cups fresh spinach
  • 1 1/2 lbs. fresh mozzarella, sliced
  • 2/3 lb. provolone cheese, grated
  • 2 cups shredded parmesan cheese

Directions:

  1. Preheat oven to 350 degrees F. Spray a 9×13 baking sheet with nonstick spray. Set aside.
  2. Place broccoli in a medium microwave-safe dish and fill halfway with water. Cover and microwave on high for 2 minutes. Stir and microwave another 2 minutes. Drain and set aside.
  3. In a large saucepan, bring the olive oil to medium heat. Add the garlic and shallot and sauté until translucent and fragrant, about 2 minutes.
  4. Add the San Marzano tomatoes and their juices, tomato paste, salt, red pepper flakes, ¾ of the basil, and ¾ of the oregano and stir until well-combined. Let simmer for 5 minutes.
  5. Stir in the cream and grated parmesan until cheese is melted. Remove from heat. Use a ladle to pour a thin layer of sauce in the bottom of the prepared dish. Lay out a single layer of noodles so it completely covers the sauce. Add another layer of sauce, using about half of it. Then sprinkle half of the veggies on top, followed by half of the mozzarella, provolone, and shredded parmesan. Repeat: noodles, sauce, veggies, cheese. Press down to compact it. If you have room, finish with another layer of noodles, sauce, and cheese (no veggies this time).
  6. Bake for 30 minutes uncovered then cover and bake another 15 minutes or until bubbling and hot in the center. Sprinkle with remaining herbs then let sit for 10-15 minutes before serving.

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