Thursday, March 11, 2010

Vegetarian Lasagna

Tonight I dirtied a lot of dishes.  The result?  One of the BEST lasagnas I've ever made!  I started with a recipe that I found online, but then tweaked it so much it no longer resembles anything on the original! (Just in case you want it, it's HERE)
  So, when I do this again I will certainly do it in a different order than I did tonight.  Now I know what to expect from this recipe, and you get to learn from my trial and error! Please keep in mind, this is not a low calorie lasagna, but it is vegetarian, and it is REALLY good!!!

Vegetarian Lasagna Ingredients:
Lasagna Noodles
3 med. Zucchini
Spinach (either frozen or fresh is fine)
1 lb. block or ball Mozzarella cheese, grated
Fresh Parmesan cheese, grated
8 oz container of Ricotta cheese
1 small onion diced
8oz Fresh Mushrooms
2 carrots, finely diced
1/4 c. Butter
1/8 c. Olive Oil
Flour, Milk, Vegetable Broth

Step 1:  Make a White Sauce.
Melt the butter in a sauce pan and add the olive oil.  Add flour (about 1/4-1/2 cup) by spoon fulls into the pan using a whisk to make a roux, then add the milk and broth until the texture is right.  Add salt and pepper and garlic to taste.  Melt some parmesan cheese into the white sauce. (I did about 1/4-1/2 cup)  Add milk/broth as needed to keep it "saucy".  Keep it on low on the back burner.
Step 2:  Make it "healthy"
In a skillet set to medium heat, pour a small amount of olive oil and slice the mushrooms into the pan.  Once they have browned, add them to the sauce.  Using the same skillet add 1/4 cup of broth and add the diced onion and finely chopped carrot. (I did mine in the food processor).  Let this simmer until the vegetables are soft.  Add them to the sauce.
Step 3:  Cook the Noodles
Follow the instructions on the box and cook the noodles until they are soft, but not too soft, and not all the way done.  They call this Al Dente, and normally I don't leave my noodles like this, but since this bakes longer, it's okay.
Step 4: Zucchini
Yep, it's so important it gets it's own step!  After you have washed it, cut the ends off.  Use a vegetable peeler to make thin strips of zucchini.  Set aside.
Step 5: Cheese
Make sure your mozzarella cheese is shredded.
If you are using previously frozen spinach, make sure it has been thawed and drained.  (If using fresh, skip this part.).  Mix the spinach (again, only if it was frozen) in with the Ricotta cheese.  You can at this point add and egg and some milk to make it creamy, but you don't have to.
Step 6: Assembly
Spray your pan.  Put a little bit of sauce on the bottom of the pan. Layer the noodles, then cheese (both Ricotta & Mozzarella), then zucchini, then fresh spinach, ending with a layer of cheese.
Step 7: Bake
Put your masterpiece in the oven at 400* for 35-45 minutes.  It should be bubbly and slightly brown on the top!

For the printable version, click HERE.


Heather@WoolandFlax said...

Oooh! I'm going to try this one! We have a little one with a tomato allergy, so I love that you made it tomato-free. We haven't had lasagna in ages! I wonder if you could just do a reduction sauce with the cooked veggies, milk, and broth to save a step. I'm pretty new to sauces (I tend to do a roux more often), but maybe I'll try it. Wonderful recipe...thanks for the trial and error!

Kerilyn said...

Would love to see photos of your recipes you post! Sounds delicious!

The Homemaker said...

Yes, Kerilyn! I agree I need to snap a few shots don't I? I'll make sure to do that next time!!! This one really was a "beautiful" dish... I'll make it again, and your family can come join us!

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