This recipe uses a lasagne base to create a sauce that is very similar to a sauce from a lasagnesque.
It can also be used with a plain lasagne and a plain sauce.
Ingredients 1 tbsp olive oil 1 onion, finely chopped 1/2 cup chopped fresh rosemary leaves 1 garlic clove, minced 1/4 cup chopped parsley 1 cup shredded mozzarella cheese (I used Parmesan) 2 tbsp water 2 tbsp white wine vinegar 2 tbsp lemon juice 1/3 cup milk 1 tsp white pepper Directions Preheat oven to 375 degrees F. Lightly coat a 9 x 13-inch baking dish with cooking spray.
Place a large pot of water on the stove and add the onion.
Cook over medium-low heat for about 5 minutes, until softened.
Add the garlic and cook for another 5 minutes.
Add rosemary and continue cooking for about 1 minute.
Add parsley, rosemary, garlic, milk, and wine vinegar to the pot and bring to a boil.
Add water and cook, stirring occasionally, for 30 seconds.
Remove from heat and set aside.
In a large bowl, mix together the lemon juice, white pepper, and water.
Add to the saucepan and bring it to a simmer.
Add in the mozzato cheese and simmer for about 10 minutes.
Taste and add more salt and pepper to taste.
Add more water if needed to taste, if necessary, to thin the sauce.
Taste the sauce and add as much water as needed.
Once thickened, return the sauce to the stove to cook.
Place the sauce in a large mixing bowl.
Heat up a large sauté pan with the olive oil and add in the onions.
Saute for about 3 minutes, stirring often, until the onions are soft and the onions start to brown.
Add all the vegetables to the pan and bring them to a low boil.
Stir in the rosemary.
Reduce heat to medium-high and simmer until the vegetables are tender, about 30 minutes.
Remove the vegetables from the pan, shred with a fork, and serve with the lasagna.
Notes Notes *I used a very light sauce made from the pasta I had on hand.
You can substitute an all-purpose pasta like pasta or cauliflower.
*This recipe is perfect for a weeknight dinner.