Guy Fieri's Fire-Roasted Fieri Lasagna

• Produce

  • 1 1/2 lb Baby spinach, leaves
  • 5 tbsp Basil
  • 1 Carrot
  • 4 Celery stalks
  • 1/2 Fennel bulb, cut into 1/4-inch-thick slices
  • 3 Garlic clove
  • 1 Japanese eggplant
  • 4 tbsp Marjoram
  • 1 Onion, small
  • 1 Red bell pepper, seeded and cut into 1/4-inch-thick slices
  • 1/2 tsp Red chili flakes
  • 1 28- oz. can Tomatoes, fire-roasted
  • 1 Yellow squash, small
  • 1 Zucchini, small

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 2 lb Lasagna noodles, good-quality

• Baking & Spices

  • 12 turns Black pepper, freshly ground
  • 3 1/3 tbsp Kosher salt
  • 5 gratings Nutmeg

• Oils & Vinegars

  • 3/8 cup Olive oil, Extra Virgin

• Dairy

  • 1 lb Mozzarella cheese, grated
  • 1/2 lb Parmesan cheese, grated
  • 1 lb Whole milk ricotta cheese

• Other

  • 4 c. chopped kale leaves (ribs and stems removed

Found on delish.com

Description

Ingredients

• 1 Japanese eggplant, cut lengthwise into 1/4-inch-thick strips
• 1 small yellow squash, cut lengthwise into 1/4-inch-thick strips
• 1 small zucchini, cut lengthwise into 1/4-inch-thick strips
• 1 red bell pepper, seeded and cut into 1/4-inch-thick slices
• 1/2 fennel bulb, cut into 1/4-inch-thick slices
• 4 celery stalks, cut crosswise into 1/4-inch-thick slices
• 1 carrot, cut into 1/4-inch-thick coins
• 1 small onion, sliced into thin wedges
• 4 c. chopped kale leaves (ribs and stems removed)
• 2 garlic cloves, minced
• 1/2 tsp. red chili flakes
• 1 tbsp. chopped basil
• 1 tbsp. chopped marjoram
• 1 tbsp. chopped oregano
• 1/4 c. extra-virgin olive oil
• 1 tbsp. kosher salt
• 7 or 8 turns freshly ground black pepper
• 1 28- oz. can crushed fire-roasted tomatoes, with their juice
• 2 lb. good-quality lasagna noodles
• 2 tbsp. plus 1 tsp. kosher salt
• 1 lb. whole-milk ricotta cheese
• 1/2 lb. Parmesan cheese, grated (about 2 1/2 cups)
• 1 large egg, beaten
• 5 or 6 gratings of nutmeg
• 5 or 6 turns freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 Garlic clove, minced
• 1 1/2 lb. baby spinach leaves
• 1 lb. mozzarella cheese, grated (about 4 cups)
• 1/4 c. julienned basil
• 1 tbsp. chopped marjoram
• 1 tbsp. chopped oregano

Directions

• Make the veggie ragu: Preheat the oven to 425 degrees F.Place eggplant, yellow squash, zucchini, bell pepper, fennel, celery, carrot, onion, kale, garlic, chili flakes, basil, marjoram, and oregano in a large bowl and mix well to combine. Spread the vegetables out on two large roasting pans and drizzle with olive oil. Season with salt and pepper. Roast for 10 to 12 minutes, until well charred. Spoon crushed tomatoes over the vegetables and bake until browned and bubble, 10 to 12 minutes. Set aside to cool.Working in batches, place the vegetables in a food processor and process until the vegetables are well broken down into a chunky-sauce consistency.Make the lasagna: In a large stockpot over medium-high heat, bring 2 gallons of water to a boil. Add 2 tbsp salt. Add lasagna noodles and stir gently to separate. Cook lasagna noodles until al dente, 8 to 9 minutes. Meanwhile, prepare a large bowl of ice water. When the noodles are done, drain, then plunge immediately into ice water for 30 seconds to stop the cooking process. Drain and spread noodles on a rock.In a large bowl, combine ricotta, half of the Parmesan, egg, nutmeg, and pepper. Mix well to combine and set aside.In a large sauté pan over medium-high heat, heat olive oil. Add garlic, spinach, and remaining 1 tsp salt. Sauté spinach until tender and wilted, 1 to 2 minutes. Remove pan from heat and pour off any liquid. Transfer spinach to a clean kitchen towel and twist into a ball to squeeze out any excess moisture. Set aside.Preheat oven to 350 F. Have ready a heavy 10 x 14 x 3-inch lasagna pan.Assemble lasagna: ladle 1 cup ragu into bottom and around sides of pan. Arrange several lasagna noodles on top of sauce, slightly overlapping to create an even layer that completely covers ragu. Spread 2 cups ragu over lasagna noodles, followed by one-third ricotta mixture, one-quarter mozzarella, and one-third spinach.Arrange more noodles on top, overlapping to cover spinach. Spread 2 cups ragu over noodles, followed by half of remaining ricotta, one-third mozzarella, and half of the spinach. Arrange more noodles on top. Spread 2 cups ragu over them, followed by remaining ricotta, half remaining mozzarella, and remaining spinach. Arrange more noodles on top. Spread remaining ragu on top and sprinkle with remaining mozzarella and Parmesan and basil, marjoram, and oregano.Cover the pan with heavy-grade plastic food wrap (or parchment paper), then wrap the whole pan tightly with aluminum foil. Place the pan on a baking sheet (to catch any drips) in the center of the oven. Bake for 1 hour. Remove the foil and plastic food wrap and bake for 20 minutes longer, until well browned around the edges and bubbling. Finish under the broiler if necessary. Cool for 20 minutes before serving.