Sauce is made from scratch, it is amazing! You can use fresh pasta (see recipe on Oliver Eats) or purchased lasagna noodles. You can either make rolls of Cannelloni or a layered Lasagna. I use my dicer for the veggies, except tomatoes. I make this 1st thing in the morning so that the flavours have time to meld.
Ingredients
- SAUCE:
- 2 lbs roma tomatoes
- 1/2 fennel bulb (no greens), coarsely chopped (I prefer carrots or rutabga, about 3/4 cup)
- 3/4 -1 c of chopped yellow onion
- 3/4 c chopped red or orange bell pepper
- 4 cloves (or more) garlic, sliced thin
- olive oil
- 2 – 3 tbsp balsamic vinegar
- salt and pepper, fresh ground
- 1 can crushed tomatoes
- 2 c veggie broth
- 1 1/2 tsp dried Italian seasoning
- 1/4 tsp crushed red pepper flakes
- CHEESE FILLING:
- 2 c Ricotta cheese
- 1/2 c packed freshly grated parmesan cheese
- 1 c or more of chopped fresh spinach
- 8 basil leaves, chopped fine
- 1 egg
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp pepper
- pinch of nutmeg
- MEAT FILLING:
- 1 1/2 lb hamburger
- Club House Spicy Pepper Medley
- 1/4 c dried parsley
- PASTA: fresh or dried
- TOPPING: 1 c shredded parmesan cheese
Directions
- SAUCE:
- Heat oven to 450F.
- Halve the tomatoes and put in a large bowl.
- Add the fennel (or carrots / rutabaga), onions, peppers, and garlic.
- Drizzle with olive oil and stir to coat well.
- Line a cookie sheet with parchment.
- Spread the veggies on top of parchment. I like to expose the skin side of the tomatoes so they get nicely roasted.
- Sprinkle salt and pepper over top
- Roast vegetables at 450F for 30 – 45 minutes
- Remove from oven and let cool. Discard any tomatoes skins that you can.
- Transfer vegetables to a large soup pot.
- Add crushed tomatoes, veggie broth, Italian seasoning, and crushed red pepper flakes.
- Use immersion blender to combine veggies and liquids.
- Simmer sauce over low heat for 15 – 20 minutes, stirring occasionally.
- Taste for seasonings. If too bitter, add a bit of sugar. If too sweet, add a bit more salt and some dry minced onions. Set aside until ready to make the dish.
- CHEESE FILLING:
- Mix all ingredients together in a bowl and refrigerate until ready to make dish.
- MEAT FILLING:
- Brown hamburger in a frying pan. Drain any fat.
- Add seasonings and stir well. Set aside until ready to make dish.
- MAKING THE DISH:
- Heat oven to 350F
- If doing lasagna, use a deep 13″ x 9″ pan. If doing cannelloni then a shallow baking dish.
- Place about 1 c of sauce in the bottom of the pan.
- For lasagna:
- Place a layer of pasta on top of the sauce.
- Spread the cheese filling on top of the pasta.
- Add another layer of pasta.
- Take about 1/2 of the sauce and add the meat filling. Stir well to combine. Reserve the remaining sauce for topping.
- Spread the meat sauce on top of the pasta.
- Optional: add another layer of pasta.
- Top with some more sauce.
- Sprinkle parmessan on top. Place in fridge until ready to bake.
- For cannelloni:
- If using fresh pasta, cut strips about 3 1/2 – 4 ” wide x 8″. Spread small amount of cheese filling or meat filling or both, leaving about 1″ from the edge of the dough. Roll up strip overlapping edges and place seam side down in pan on top of sauce.
- Spread sauce over top of last layer ensuring that all ingredients are well covered.
- Top with shredded parmesan cheese.
- When ready to serve:
- Bake for 45 – 60 minutes until heated through and bubbly.
- Remove from oven and let rest for 10 minutes.
- Enjoy!
Thanks to https://foodnetwork