- 1 pound of fresh pasta dough
- 4 cups marinara sauce (see Ragu Sauce recipe, below)
- 3 cups béchamel sauce
- 4 medium zucchinis, sliced
- 10 medium cremini, shitake or oyster mushrooms – or a combination, sliced
- 2 pieces baby spinach
- 4 sprigs of thyme
- 1 small head of cauliflower
- ½ onion, minced
- 2 garlic cloves, minced
- olive oil
- salt and pepper to taste
- grated parmesan cheese
- Preheat the over to 400°F
- Lay the zucchini slices on a large non-stick baking sheet or line a baking sheet with parchment paper. Brush the vegetables with olive oil, sprinkle with salt, pepper and thyme. Roast for 15 to 20 minutes or until golden and soft. Remove from the oven and set aside to cool.
- Divide the cauliflower into small florets. Place in the op part of a steamer set over salted boiling water. Steam the florets until tender but still firm, about 8 minutes.
- Heat a medium skillet over high heat. Add 2 tablespoons of olive oil to the pan and sauté the minced onion and garlic for 1 minute or until just golden brown. Add the mushrooms, sauté until all the water has evaporated and they are cooked. Remove from the pan and set aside.
- Add 1 tablespoon of olive oil to the skillet, sauté the remaining garlic and the spinach, cook until just wilted. Set aside.
- Blanch the pasta sheets, one or two at a time, in boiling salted water for 1 minute. Remove with tongs or a large slotted spoon and lay them flat on top of a clean kitchen towel.
- To assemble, cover the bottom of a baking dish with a layer of tomato sauce. Cover with pasta sheets cut to fit the pan, overlapping them to avoid any gaps. Layer the zucchini on top. Cover with béchamel sauce and grated cheese.
- Cover with another layer of pasta and tomato sauce Layer the mushrooms. Cover with pasta, béchamel and cheese Layer the wilted spinach and cover with tomato sauce.
- Finally, arrange a layer of pasta, cover with béchamel sauce and cheese, and lay down the cauliflower. Cover with a layer of pasta and tomato sauce. Sprinkle with grated cheese.
- Bake in the over for 40 minutes or until bubbly and golden brown. Remove from the oven and let it rest, covered for 15-20 minutes before serving.
- 6 ounces onion, peeled and coarsely chopped
- 6 ounces tender celery ribs, coarsely chopped
- 6 ounces carrots, peeled and coarsely chopped
- ½ cup olive oil
- 1 pound ground beef
- 1 cup dry red wine
- 4 pounds canned crushed tomatoes
- 2 bay leaves
- Salt and pepper to taste
- Place the onion, celery and carrots in the bowl of a food processor. Pulse until finely chopped but not purée.
- Heat the olive oil in a large pot over high heat. Add the minced vegetables; lower the heat to medium and cook, stirring often, until golden brown, about 10 minutes.
- Add the ground beef, stirring with the back of a spoon to loosen the meat, breaking it up and blending it with the vegetables. Cook, stirring often to prevent it from sticking to the bottom of the pot, until the meat is browned, about 15 minutes.
- Add the red wine and reduce for 5 to 7 minutes. Add the tomatoes, salt, pepper and bay leaves. Bring to a boil, reduce to a simmer, and cook for 1 hour, stirring once in a while. The sauce should be thick. Adjust seasoning to taste.