Friday, October 7

Vegetable Lasagna

I mentioned my “signature dish” as Vegetable Lasagna a few months back and there was some interest in it. With the cooler weather I can finally use my oven. It was a welcome change of pace and a good start to my baking season. Here it is picture and all.


12 whole-wheat lasagna noodles (Don’t cook!)

1 red onion, quartered and sliced
8 oz mushrooms, sliced

10 oz spinach, fresh or frozen, cooked
2 medium carrots, shredded
1 medium zucchini, shredded

½ cup chopped fresh basil
8 oz part-skim mozzarella shredded, split 5 oz and 3 oz
15 oz fat free ricotta
1 egg

1-1½ quarts your favorite tomato pasta sauce
1/8 - ¼ cup romano cheese
dried basil

Sautee onions and mushrooms until mushrooms have released all their water and it is evaporated; place in a medium bowl. Thaw or cook the spinach, be vigilant about squeezing all the water; place in a separate bowl. Peel and shred carrots and zucchini and mix with spinach. Shred mozzarella, place about 3 oz aside to use on later, place other 5 oz in medium bowl with egg, ricotta and basil.

Mushroom mixture should be about 1/3 the size of spinach mixture, if not add part of mushroom mixture to spinach mixture to make it so. Hand mix cheese mixture; add 1/3 to mushroom mix and 2/3 to spinach mix. Blend each well.

In 9 x 13 non-metal baking pan put light layer of pasta sauce at bottom of pan, top with layer of 3 uncooked lasagna noodles, top with 1/3 of spinach mixture, top with noodles, then sauce, then the mushroom mixture, then noodles, then sauce, then the remaining spinach mixture, then noodles and then a double layer of pasta sauce. Sprinkle with remaining mozzarella cheese and with light layer of romano and dreid basil, just for color.

Bake at 350 for 45 minutes. Let stand 10 minutes. Serve with garlic bread and green salad. Makes even better leftovers. Prep time is about 30 minutes.

7 comments:

J Bo said...

This one looks really tasty and easy. I am going to have to make it!

Hey, you got any leftovers? :)

gypsy said...

Thanks for this! I love to find new but tried and true vegetarin dishes.
YUM!

crystal said...

Oooh, Lora this looks so yummy. Thanks for sharing!

Bearette24 said...

This looks awesome, I hope to make it soon. Thanks for posting the recipe (and picture).

utenzi said...

That really looks good, Lora. I love lasagna sooo much. I usually like it with meat best but this one looks like it's quite delicious!

Beth - The Zen Foodist said...

This recipe looks great! Thanks for sharing.

I just found your site today through poco-cocoa. You and I have a lot of the same tastes in books, it seems. Although many of the titles you mentioned are ones that have been sitting on my shelf for ages and I haven't gotten to them yet.

Anyway, great site!

Sue said...

Ooh, this sounds wonderful! I've done veggie lasagne before but much more basic - just a tomato-type sauce with sliced courgettes (zucchini) added, layered with the lasagne pasta, and covered with a cheese sauce. But it's kind of boring. I'm determined to do some more creative cooking now Autumn is here, partly inspired by some wonderful food we were served while in the UK, so this is a recipe I shall be copying for use soon. Thanks so much for posting it!