Wednesday, February 2, 2011

Veggie Lasagna

This is for a 9x13 lasagna, you could be shrunken or expanded. I LOVE this lasagna, and even more so because I've modified it so much over the last couple years that it's really mine. But I will say that the ingredients aren't super-cheap, if that's a factor.

You could change up the ingredients a little to your tastes, but no one ever doesn't like this lasagna. If you want to use fresh spinach, buy one or two bags and cook it down. Add meat if you want. I always make two: one like this, and another with hamburger and minimal veggies.

This lasagna takes me about 45 minutes or so just to put together, but I cook fast. Sometimes I make it ahead of time and then put in the oven about half an hour before guests arrive.

I'll admit, I've had this recipe on hand for a while and didn't make it today to take new photos. So here's a photo of one I made once. This one actually has sliced zucchini instead of lasagna noodles to make it low-carb. And it was glorious.

Leftovers freeze well! I put meal-sized portions in Tupperware to make my own "frozen dinners."

Vegetarian Lasagna
(serves about 8)

1 package regular or wheat lasagna noodles (just don't get the no-cook ones—they never work for me)
1 jar pasta sauce (any kind that doesn't have meat in it)
1 small white or yellow onion (or 1/2 large)
2ish cloves garlic (pre-chopped is fine)
2 eggs
1 small container ricotta cheese (can use reduced fat—I can't tell a difference—but I wouldn't recommend fat-free)
1 small container cottage cheese (same as above)
2 bags shredded mozzarella cheese (or Italian blend if you prefer)
Italian seasoning (Best Choice is fine)
Parmesan cheese (of the powdery, cheap variety)
Sliced veggies—I like a package of button mushrooms, two bags of spinach and one red pepper. Use whatever you like!

1. Cook the noodles according the package. I like them al dente so they don't turn to mush while baking.
2. Preheat oven to 350 degrees. Spray a 9x13-inch baking dish.
3. Saute the onions and veggies in a little olive oil and butter on the stove. (You can skip this step, but I think it helps.)
4. If you're using fresh spinach, cook it down on the stove. You could add a little red wine and reduce at this point if you're feeling fancy.
5. If you're using frozen or canned, just thaw and get all the water out. Add to the veggie mix.
6. Add half the sauce to the veggie mix.
7. In a bowl, combine garlic, eggs, ricotta, cottage cheese, one bag of mozzarella, a couple tablespoons Italian seasoning and about 1/3 cup of Parmesan cheese.
8. Cover the bottom of the pan with a little sauce (to prevent sticking), then build your lasagna: noodles, cheese mix, veggie/sauce mix, repeat. Finish with a layer of noodles, and cover entirely with sauce to prevent burning. Then cover all that in the other bag of cheese to make delicious. Then cover that in more Italian seasoning and sprinkle with Parmesan to make look fancier than it really is.
9. Cook until the cheese on top is as done as you'd like. It'll be hot and bubbly by then—probably 30-45 minutes. And because there's no meat, no need to worry about whether it's "done."

1 comment:

Lisa said...

This lasagna is fantastic! I'd NEVER tackled lasagna before and my husband & friends said it was the best they'd EVER tasted. I made the meat version because I'm a Meatetarian, but I would recommend nixing the red pepper if you add meat because it didn't taste right with both!