Vegetarian Lasagna

I’ve requested my Mom’s lasagna for my birthday dinner almost every year of my life. It’s always been my favorite. Though it used to be full of beef, it is now vegetarian and stuffed full of vegetables.

I must admit, this is one dish that I still use cheese for. I do have a vegan sweet potato lasagna recipe that is absolutely delicious, but this recipe just has a soft spot in my heart. It tastes like childhood birthdays to me.

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Vegetarian Lasagna

serves 5-6

Vegetables:

½ onion, chopped

1 clove garlic, minced

1 bell pepper

3 stalks celery, chopped

3 carrots, chopped

½ zucchini, chopped

8 oz. mushrooms, chopped

Handful of kalamata olives

Half can of artichokes

1 can (28 oz.) diced tomatoes

1 can (6 oz.) tomato paste

Seasonings:

2 Tbsp. parsley

2 tsp. salt

1 tsp. brown sugar

1 tsp. basil

1 tsp. oregano

1 tsp. sage

½ tsp. rosemary

1 bay leaf

Cashew Ricotta:

1 pound extra firm tofu

½ cup cashews

Juice of 1 ½ lemons

½ tsp. basil

¼ tsp. salt

Putting it together:

Half a box of spinach

1 pound lasagna noodles

16 oz. sliced mozzarella

Handfull of grated parmesan

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Heat skillet and begin to sauté onion. Add in the rest of your vegetables as you chop them and let them soften a bit before adding the tomatoes, tomato paste, and seasonings. Heat to boiling and then simmer, stirring often, until thick (about 45 minutes to an hour). Remove bay leaf.

Meanwhile, prepare your cashew ricotta. Blend all the ingredients (tofu, cashews, lemon juice, basil, and salt) in the Cuisinart until very smooth.

*This is a modified version of my normal cashew ricotta because I don’t want the flavors to overpower the rest of the lasagna.

Next, cook your noodles: slide noodles, a few at a time, to a large pot of boiling water. Cook to the length directed on the pasta box, stirring often. Do not overcook. Drain.

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Once your sauce is done simmering, you’re ready to put it all together! Begin by lining a 13 x 9 inch baking dish with lasagna noodles. Cover with a third of the sauce, and then a third of the cashew ricotta. Next, add a layer of mozzarella, and then a hearty layer of spinach. Repeat until you have three layers of each.

*I only did two layers of spinach so that it didn’t end up on top.

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Finish up by sprinkling on some parmesan.

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Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before serving with a wide spatula. Serve with homemade bread and a fresh salad!

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*The lasagna can be prepared in advance, refrigerated, and then just stuck in the oven whenever you’re ready to eat! Just remember to pull it out of the fridge a few minutes before you stick it in so that your pan doesn’t crack.

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One comment

  1. yum

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