Brown Rice Lasagna

Here's a really interesting and delicious recipe with a unique twist: Lasagna with rice instead of pasta!


Roots Catering Brown Rice Lasagna

For the Rice:
• 3 c. Massa Organics Brown Rice
• 1 egg
• 1 tsp. salt

1. Cook rice as directed on package along with salt.
2. Beat the egg in a separate bowl and add rice to egg ¼ c. at a time until the egg is warm. Mix well.
3. Press rice into a well oiled standard loaf pan.
4. Place plastic wrap onto the surface of the rice and cool completely in the refrigerator.

For the Marinara Sauce:
• 2 Tbsp. Olive Oil
• 2 c. tomato puree
• 2 c. diced tomato (canned or fresh)
• 2 cloves garlic, minced
• 2 oz. onion, diced small
• 1 oz. celery, diced small
• 1 oz. carrots, diced small
• 2 tbsp. basil (dried)
• 1 tsp. Italian seasoning
• 1 tsp. fennel seed
• ½ tsp. oregano
• ½ c. red wine
• 2 tbsp. honey
• salt & pepper to taste

1. Saute the vegetables in olive oil on medium heat for 5 mins.
2. Add red wine and reduce by half.
3. Add the remaining ingredients, plus 2 c. water
4. Simmer for ½ hr. or until sauce is reduced by about 2 cups, stirring occasionally
5. Season with salt & pepper

For the vegetables:
• Use a combination of your favorite vegetables to equal 2 cups, small diced.
• ¼ tsp. red chili flakes ( or more to taste)
• 1 garlic clove, minced
• Salt & pepper to taste

1. Saute ingredients in olive oil on medium low heat for about 5 minutes and set aside

Putting the lasagna together:
• 1 c. grated parmesan cheese
• ½ c. ricotta cheese
• ½ c. mozzarella cheese, shredded

1. Invert the rice onto a cutting board and cut in 1/3 “ slice horizontally.
2. Oil another loaf pan and place some of the sauce on the bottom.
3. Arrange some of the sliced rice to cover the pan.
4. Layer cheese, vegetables and a little more sauce
5. Repeat process one more time ending with rice layer topped with a bit more sauce.
6. Cover with foil and bake 45 minutes at 350 until temperature in middle reads 140 F.

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