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You Asked For It

Vegetable lasagna the way Shephard's makes it

By ELLEN FOLKMAN
Published March 7, 2007

Norma Brown wanted the vegetable lasagna recipe from Shephard's Restaurant in Clearwater Beach. Bill Shephard shares his famous recipe for Norma to enjoy.

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Entree

Shephard's Vegetable Lasagna

For: Norma Brown of Madeira Beach

From: Bill Shephard of Clearwater Beach

8 ounces lasagna noodles

2 tablespoon butter

1 large onion, chopped

4 teaspoons chopped garlic

1 large red pepper, chopped

4 cups chopped broccoli

8 ounces baby spinach

1/2 cup water

15 ounces ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 eggs

1/4 cup chopped parsley

1/2 teaspoon fresh thyme

3 tablespoons fresh basil, chopped

1/4 teaspoon white pepper

32 ounces Alfredo sauce

16 ounces marinara sauce

- Cook lasagna noodles according to package; drain.

- Melt butter in large skillet. Cook onion, garlic and red pepper until tender. Add broccoli, spinach and 1/2 cup water. Bring to a boil and simmer until broccoli is just crisp.

-In a medium bowl stir together ricotta, mozzarella, 1/2 cup Parmesan, eggs, parsley, thyme, basil and pepper.

-In a 3-quart rectangular baking dish evenly spread 1 cup of the Alfredo sauce. Arrange noodles over sauce. Layer with a quarter of the cheese mixture, a quarter of the vegetable mixture. Repeat layers ending with noodles. Mix remaining Alfredo sauce and marinara sauce together and spoon over the top. Sprinkle with 1/4 cup Parmesan cheese.

- Cover and bake at 375 degrees for 20 minutes. Uncover and bake about 10 minutes. Let rest 15 minutes before serving.

Recipe request

Arlene Tracht is looking for recipes for coffee cakes. As long as they are not made with bananas, she would be interested in having your favorite recipe.

Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net

[Last modified March 6, 2007, 12:36:09]