Edit Recipe: Braised Beef Rib Ragu

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Recipe Instructions https://www.wyseguide.com/vegetable-lasagna/ https://www.youtube.com/watch?v=2YOiPNiDqUo https://www.youtube.com/watch?v=bbhLqhf639k https://www.youtube.com/watch?v=meuSSx8cs7E https://www.smokedmeatsunday.com/smoked-lasagna/ (1x 9x13 dish) Layers sauce/meatsauce noodle roasted veggie -add roasted peppers sauce/meatsauce light shredded cheese noodle ricotta mixture noodle sauce/meatsauce shredded cheese For both: Roast Veggies -vegetarian. add zucch -onion, bell peppers, mushrooms, carrots, salt/pepper, olive oil -add roasted peppers in when adding to lasagna Make Sauces - garlic cloves, white onion, tomato passata, crushed tomato, water, thyme, oregano, chili powder, salt/pepper (Italian seasoning), fresh basil - Simmer sauce WHILE veggies are roasting - Both in smoker with meat over (225 degrees for 2hrs somehow) Make Ricotta Mixture thawed frozen spinach ricotta egg fresh nutmeg grated parmesan torn/cut basil salt/pepper = Roast the Veggies- Cut zucchini, eggplant, mushroom, and carrot into small pieces and place on parchment lined cooking pans. Toss with olive oil, salt + pepper, and cook for 20-25mins at 425 degrees. Create the sauce - In a medium saucepan, heat olive oil over medium heat. Add in diced onions with kosher salt and let them sauté for 4 to 6 minutes, until translucent. Add in the sliced garlic, along with the dried Italian seasoning and red pepper flakes, and mix together. Add in the tomatoes, tomato paste, etc., and mix. Let it come to a simmer. Create the ricotta layer - As the sauce simmers and vegetables roast, create the filling. Chop or tear the basil into smaller pieces. In a large bowl, combine the eggs, ricotta, basil, kosher salt, and Parmesan cheese and mix. Build the lasagna - Coat the bottom of a greased 9×13 baking dish with the saucecomplex. Lay the uncooked lasagna noodles overtop, slightly overlapping. Ensure total noodle coverage, breaking some if necessary. Next, sprinkle half the vegetables evenly over the noodles. Squeeze out the extra liquid from the spinach and spread half of it with the vegetables. Overtop, smooth out half the ricotta mixture, and cover with sauce. Sprinkle shredded mozzarella on the sauce. If desired, add basil and grate Parmesan cheese in addition to the mozzarella. Repeat all layers once more until the dish is filled. Start with another layer of noodles, then add the remainder of the vegetables, spinach, ricotta mixture, sauce, and mozzarella. Bake the lasagna. Place the dish on a parchment-lined baking sheet to prevent drips from bubbling over. Bake in a 350°F oven for 55 to 65 minutes. Ingredients For the roasted vegetables ▢8 oz cremini mushrooms quartered ▢1 bell pepper diced ▢2 carrots sliced in ½-inch pieces ▢1 eggplant cubed (about 2 cups) ▢2 tbsp olive oil ▢1 tsp kosher salt ▢½ tsp freshly ground black pepper For the sauce ▢1 tbsp olive oil ▢1 onion finely diced ▢¼ tsp kosher salt ▢4 cloves garlic sliced ▢3 tsp dried Italian seasoning ▢¼ tsp red pepper flakes ▢4 cups tomato puree For the ricotta filling ▢30 oz ricotta cheese ▢2 large eggs beaten ▢½ cup chopped fresh basil ▢¼ tsp kosher salt ▢½ cup grated Parmesan cheese For the lasagna ▢12 oz (10 large) lasagna noodles ▢20 oz frozen spinach thawed and squeezed dry ▢16 oz (4 cups) shredded mozzarella cheese