GIADA VEGETABLE LASAGNA RECIPES

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine bread crumbs, eggs, milk, 1/2 cup of the Romano and the parsley, and mix well. Season with salt and pepper. Add beef and gently combine, being careful not to overwork the meat. Shape into bite-size meatballs. Roll each meatball in flour to coat, shaking off excess.
• In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander and set aside. If not using immediately, cover top with plastic wrap so that pasta does not dry out. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the ziti.
• In a large skillet heat the oil over medium-high heat. When almost smoking, add meatballs in batches and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown. Remove meatballs to a plate.
• In a large bowl, combine the tomato sauce and ricotta and mix well. Add the cooked ziti and meatballs and toss gently.
• In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella, Parmesan, and remaining Romano all over the top. Dot with the butter. Place baking dish on top of baking sheet covered with aluminum foil to collect any drippings from the dish. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

Steps:

• Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.
• In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes. 
• Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . . 
• And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease. 
• Add the tomato paste . . . 
• And stir to combine. Let the tomato paste cook for 1 minute. 
• Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little bits. 
• Add the tomatoes and their juice, crushing them with the spoon as you stir them in. 
• Add the stock and stir it in . . . 
• Then add the parsley. 
• Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed. 
• Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside. 
• Pour in the cream and stir to combine. 
• Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture. 
• Make the ricotta "dumplings:" In a bowl, combine the ricotta, Parmesan, parsley, basil, salt, and pepper . . . 
• And stir until combined. 
• Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!