Wednesday, March 28, 2012

Veggie Lasagna

This lasagna recipe is adapted from the "The Better Homes and Gardens New Cookbook" Spinach Lasagna. This is also where my recipe for banana bread is from.





I love veg so we throw a little more in. Feel free to alter the recipe with veg you enjoy. I don't know the nutritional value, but it will count for at least 1 of you 5 servings of fruit and veg.

Ingredients
9 uncooked lasagna noodles
1 cup chopped onion (1 large onion)
1 cup sliced fresh mushrooms (we omit this because James doesn't like mushrooms. Boo.)
4 cloves garlic, minced
2 tablespoons margarine or butter
1 bell pepper (any color)
Head of broccoli
1 cup chopped carrots
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry or bag of fresh spinach sauteed
1 (15-ounce) container ricotta cheese (note you can add in 1/2 brick of firm tofu as the consistency will match the ricotta and add protein)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan or Romano cheese
2 eggs, beaten
1 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon pepper
1 (30 1/2-ounce) jar spaghetti sauce (meatless, if desired) (We end up using 1 1/2 jars)
1/4 cup grated Parmesan or Romano cheese


Directions

1. Preheat oven to 375 degrees. Spray 9x13" pan with butter or oil to prevent food sticking.

2. Cook lasagna noodles 10-12 minutes, or until tender but still slightly firm. Drain noodles; rinse with cold water (or drizzle olive oil to prevent sticking after draining). Drain well.

3. Meanwhile, in a large skillet, cook onion, mushrooms and garlic in hot
margarine until tender but not browned. Set aside.

4. Steam broccoli, peppers, carrots until they reach desired texture. Some people like a crunch, some don't.

5. Pat spinach dry with paper towels (lots of paper towels as the water will make the lasagna watery).

6. In a medium bowl, stir together spinach, ricotta, tofu, mozzarella, 1/2 cup of the Parmesan, the eggs, basil, oregano and pepper. Stir rest of the veg (onions and steamed veg) into spinach mixture.

7. Spread 1/2 cup of the spaghetti sauce evenly in a 3-quart rectangular baking dish. Arrange 3 lasagna noodles on top of the sauce.

8. Layer with half the veg/spinach mixture and 1 cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining sauce over the top.

9. Sprinkle with the 1/4 cup Parmesan.

10. Bake, covered, for 20 minutes. Uncover and bake about 10 minutes more, or until heated through.

11. Let stand 10 minutes before serving to let the lasagna set so it will hold its shape better when cut. Makes 8 servings.

12. Great to re-heat or freeze.

Photos To Illustrate
Veggies to steam:


Sauteed fresh spinach (rip off stems and remember is really reduces to nothing. Buy an extra bag just in case)


Veggies and cheese


Bottom layer of sauce and noodles


Veg and cheese middle layer


Just out of the oven and served up for din-din


Look at all that delicious-ness!

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