(almost vegetarian) Lasagna

I used my second batch of Fresh Pasta to make Lasagna.  First let me say that my "brilliant" plan to try and make a more "authentic" fresh pasta using 1/2 bread flour instead of 100% semolina flour resulted in me losing 2 hours of my life.  The dough had this extra spring that meant it took the length of an entire film to roll it out, and the process involved me pushing down with my entire weight on the rolling pin.  So from this point on, it's 100% semolina flour for me.

3 eggs of pasta yielded enough for a 2 layer lasagna.  The process is exactly the same as the other page, but I stored it in a bag in the freezer with extra semolina flour in-between each layer at the end, and never boiled it.

The rest of this recipe is very un-exact. . .

I took 3 yellow onions and a bag of mushrooms (this is a very technical term for something like 1.5-2lbs, aka what I shoved in a bag at Whole Foods).  Dropped them in my food processor on slice and then cooked them down with butter, salt, and pepper.

Next I sliced and cooked 6 zucchini and ~8 carrots, in the same fashion, but for less time.

At this point I added the sliced meat of 4 boned chicken thighs, which ended up being a completely irrelevant amount of meat.  Finding the chicken in this lasagna is like hunting for the baby in a King Cake.

Everything was mixed together in a bowl, with 1.5 jars of tomato sauce and dried oregano and basil.

Finally in my roasting pan I layered noodles (uncooked), skim milk ricotta (a thin layer -- I used 1 container in my 2 layer lasagna), and ~1inch of the veggie/sauce/meat mix.  Atop the last layer of noodles I put a thin film of sauce (i had been scooping the veggie mix with a slotted spoon) and then covered it with Ramano cheese before baking at 375 for 1 hour.

Why Romano you ask?  Because you can buy something like 3lbs of Romano cheese for $10 at Costco in a big block and I was out of mozzarella.  Handy kitchen tip:  When refrigerated Romano is put through the shredder on a food processor you get shredded cheese, but when frozen Romano is put through the same shredder you get finely ground cheese.  In this way you can imitate both types of high-end Parmesan at like 1/10th the price.

Here is a photo:

P.S. this feels like my most surly post to date.