Guess what I made this weekend?
Lasagna! How'd you know? ;)
I heart lasagna. You really can't go wrong with pasta and cheese! When I became vegetarian, I just left the meat out of my lasagna. And . . it was disappointing. I think leaving out that whole pound of ingredients kinda threw off the balance. So this time around, I made vegetable lasagna. I used spinach, carrots, and cauliflower because I had all three in my fridge, but there are tons of variations out there. Stouffer's makes a frozen vegetable lasagna with spinach, broccoli, and carrots, so I might try that combo next time. The cheese portion of the recipe also has tons of flexibility. I didn't use ricotta because I didn't have any on hand - just use what you have!
• 6 lasagna noodles
• 2 - 3 cups shredded cheese (I used a combo of mozzarella and parmesan)
• 1 jar of tomato sauce (mine was 24 oz.)
• 3/4 cup shredded cauliflower
• 3/4 cup shredded carrots
• 1 egg
• 1 minced garlic clove
• 4 cups fresh spinach
• 1 tablespoon olive oil
Preheat the oven to 375 degrees. Boil lasagna noodles according to the package directions, drain. Add olive oil and garlic to a skillet and saute for 2-3 minutes. Add the spinach and cook until wilted. Shred the carrots and cauliflower in a food processor, and combine with the egg and wilted spinach. Spread about a cup of tomato sauce in the bottom of an 8x8 baking dish, then two of the lasagna noodles, then about 1/3 of the vegetable mixture, and top with about 1/3 of the cheese. Then twice more - sauce, noodles, veggies, cheese. Cover with aluminum foil and bake for 25 minutes. Remove foil and bake an additional 20 - 25 minutes. Allow to cool for 5 - 10 minutes. Enjoy!
Can't wait to see the assembly action unfold? I started with a layer of tomato sauce, then noodles, and then filling:Then mozzarella:
Then start to repeat - here's sauce and noodles again:
And don't worry about making the noodle layer perfect - no one will ever know! ;) Use kitchen scissors if you'd like your edges to be more precise than mine.