Lasgana Soup
Team: Burning Down the House
Host School: Weybridge Elemenatary
Age Group: Middle School
Ingredients
Prepare stock: Combine one gallon of water with:
1 Vidalia Onion cut in quarters, skins attached.
3 Carrots - large slices
3 Ribs of Celery - Large slices
1 Bay Leaf
1 16 oz can tomato puree
Simmer 45 minutes
Meanwhile prep the following:
1 yellow onion, medium dice (Apgar Farm)
2 carrots, peeled, medium dice (Apgar Farm)
2 zucchinis, sliced
4 cloves garlic, minced
1 28 ounce can crushed tomatoes
6 cups vegetable broth ( see separate recpe above)
2 bay leaves
2 teaspoons dried oregano
1/4/ c fresh basil
⅛ teaspoon red pepper flakes
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
12 ounces lasagna noodles ( mini) locally sourced
For the ricotta cheese topping
1 8 ounce container ricotta cheese ( locally sourced - Maplebrook Farm Bennington)
¼ cup parsley, chopped (our own)
¼ cup basil leaves, chopped
generous pinch of kosher salt
Preparation Instructions
Instructions
Using a heavy bottomed stock pot add 3 TBS olive oil. Light a medium heat. Add the onion, zucchini, garlic - saute 3 minutes, add crushed tomatoes, oregano, basil, red pepper flakes, kosher salt and black pepper to a stock pot. Add prepared stock and simmer for 30 minutes to release flavors. Prep topping at this pont - set aside.
Cook the lasagna noodles according to the package directions, drain and rinse and add to the soup. Cut them into smaller pieces if you'd like.
Just prior to service add noodles Ladel into bowls and garnish with fresh basil./ cheese topping. Serve immediately.
Correct Seasoning if needed.