Sunday, March 11, 2018

Tuscan Salami and Veggie Lasagna

Dominos used to have the best Artisan Pizza with Salami and Roasted Veggies. I made a copycat of that pizza a while back when they discontinued it but I decided it would make a great lasagna recipe too!!!

2 TB butter
6-8 cloves garlic, minced
3 TB flour
2 cups milk
6 oz grated fresh parmesan cheese (not the green can powder)

2 cups ricotta cheese
1 egg, well beaten
1 TB oregano
1/2 TB parsley
1 tsp garlic powder
salt and pepper to taste

16 lasagna noodles, cooked

1/2-3/4 lb sliced salami (I use deli sliced and ask for "3" in the slicing gauge which is a medium-thick slice)
12 oz mozzarella cheese
2 red bell peppers, roasted and sliced  (you can used jarred peppers if you like)
1 smallish white onion, sliced
Pickled Banana Peppers
Baby Spinach

Asiago (or more Mozzarella)

For the Sauce:

Melt butter over medium heat, add garlic and cook until fragrant.

Add flour and let sit until bubbly.

Whisk in milk and cook until it is thickened, then remove from heat and add in the Parmesan cheese and whisk until melted

For the ricotta mix:
Mix together the ricotta and egg, add in seasonings.

To assemble:

Spread 1/4 of the sauce in the bottom of a 9 x 13 pan. Then layer 4 lasagna noodles.

Spread another 1/4 of the sauce, 1/3 of the ricotta mix, 1/3 of the salami, roasted peppers, onion , banana peppers, spinach and mozzarella.

Repeat layers twice.

Top with the last 4 lasagna noodles, and last 1/4 of sauce, sprinkle with Asiago to taste and sprinkle over more oregano.

Cover with foil. Bake in 350 degree oven for 45 minutes, uncover and cook 15 minutes more until golden brown and a minimum of 165 degrees.

Remove from oven, recover with foil and allow to sit 15 minute before slicing and enjoy!

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