Chef Rocco DiSpirito shows Ginger Zee how to make vegetable lasagna

Amp up your cooking game with these easy eats and recipes.

By
GMA Team
via
August 6, 2020, 4:48 PM ET
3 min read

Amp up your cooking game with these easy eats and recipes you can whip up in 30 minutes or less.

Chef Rocco DiSpirito shows ABC News Chief Meteorologist Ginger Zee how to make a homemade vegetable lasagna using just a few ingredients you might already have in your pantry.

Lasagna ingredients

  • 3 large yellow squash, sliced lengthwise ¼ inch thick
  • 3 large zucchini, sliced lengthwise ¼ inch thick
  • 2 large Italian eggplant, sliced lengthwise ¼ inch thick
  • Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 ½ cups fresh hand dipped fat free ricotta cheese
  • 2 tablespoons egg white powder
  • 4 cups spinach blanched, shocked squeezed of all water and finely chopped
  • Freshly grated nutmeg
  • 1 quart basil leaves
  • 2 ounces grated parmigiano reggiano stravecchio
  • 12. 2 ounces fresh mozzarella, thinly sliced

    • Directions

    1. Preheat the grill to high and preheat oven to 325 degrees. Lightly brush the vegetables with olive oil, season with salt and pepper and quickly grill the vegetables. Place the grilled vegetables on sheet trays line with parchment paper (squash and eggplant on separate sheet pans), cover with parchment paper then foil and cook until tender, about five to 10 minutes. Remove and allow to cool.

    2. Mix the remaining olive oil, ricotta, egg white powder and spinach until smooth and season with salt, pepper and nutmeg. Set aside.

    3. Place a piece of parchment paper in the bottom of a 9-by-9-by-4 lasagna pan. Spread a layer of the vegetable marinara in the bottom and evenly layer the zucchini, squash and eggplant over the top, overlapping each other. Season with salt and pepper lightly, add a layer of basil leaves, sprinkle on parmigiano and spread one-quarter of the ricotta mixture over the top. Repeat three more times. Add some of the vegetable marinara over the last layer, top with basil leaves, parmigiano and then lay the mozzarella evenly over the top of the final layer.

    4. Bake in the oven, covered until the lasagna is hot and cooked though. Allow to chill completely. Once chilled remove the lasagna from the pan and portion into four even-sized pieces. Chill covered until needed.

    Marinara ingredients

  • ½ tablespoon extra virgin olive oil
  • 6 garlic cloves, sliced very thin on a mandolin
  • 1/8 teaspoon crushed red pepper flakes
  • 2 cups basil leaves
  • 1 cup sliced onions
  • 1 ½ cup sliced red peppers
  • 1 ½ cups sliced cubanelle peppers
  • 1 quart crushed tomatoes
  • Salt

    • Directions

    1. Place a sauce pot over medium-high heat, add the olive oil and garlic and cook until golden brown. Quickly add the basil and red pepper flakes and cook to wilt the basil, then add the rest of the vegetables and cook until tender, about five minutes. Add the crushed tomatoes, bring to a simmer and cook until a thick sauce, about 10 minutes. Shut off heat and reserve.

    Salad ingredients

  • ¼ cup thinly sliced red onions
  • 1 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 6 cups arugula
  • 8 torn basil leaves
  • Salt and freshly ground black pepper
  • 1 ½ cups sliced cubanelle peppers
  • 1 quart crushed tomatoes
  • Salt

    • Directions

    1. Reheat the lasagna over a water bath or en sous vide. Add the onions to the vinegar and mix well, add the arugula and basil, season with salt and pepper and plate the salad next to the lasagna and serve.