Big thanks to Jon Olschewski for teaching our first online cooking class tonight! If you missed it, you can watch the recording and find Jon’s vegetarian lasagna recipe here.
Jon Olschewski’s Vegetarian Lasagna
SAUCE:
Sautee-
1/4 cup oil (1/2 safflower, 1/2 olive)
2 medium onions (diced)
2 medium carrots (grated)
1-2 bulbs garlic (finely chopped)
Deglaze with 3-4 Tbsp. fish sauce
Cook and deglaze with ¼ cup red wine
Cook and deglaze with tomatoes
Stir thoroughly, add water
2x 28 oz. can tomatoes, crushed, diced or whole
2x 6 oz. can tomato paste
Equal volume in water (68 oz.)
Add-
4 Tbsp. Italian seasoning
2 Tbsp. oregano
2 Tbsp. sugar
1 tsp. salt, (increase to 3 tsp. if no fish)
1 tsp. mild to medium ground chile or flakes
Bring to simmer, cook on low, stirring every 20 minutes
For approx. 2 hours, Burr Mix (immersion blend)
Cook another hour…….
OR COOK!!! Another… (I greatly prefer 14 hours but 8 is ok)
Should see a 50% reduction in volume and a change in color
FILLING:
16 oz. ricotta cheese
10 oz. frozen spinach (if using fresh, 1 pint chopped and finely packed)
2 eggs
1 Tbsp. Italian seasoning
1/2 tsp. salt
2 cups mozzarella cheese or blend
1/2 cup mozzarella or blend (for topping)
BECHAMEL:
1/4 cup butter, unsalted
1/4 cup all-purpose flour
1 – 1 1/4 cup milk
Pinch salt
Are you interested in teaching a class at Moonflower? We are always interested in hosting free community classes on healthy cooking, nutrition, herbalism, mental and physical wellness, sustainability, permaculture, organic gardening, and much more! We provide fair compensation for our local experts. Contact us at outreach@moonflower.coop for more info.