Tuesday, September 11, 2012

Homemade Vegetarian Lasagna

In case you were wondering where the blog went yesterday??? GO DADDY went DOWN, and since we host our domain name with go daddy our site went down too!!! Boo-urns! 

We've been trying to eat vegetarian meals more often, so I devised a plan to adapt a recipe I'd seen on Pinterest HERE and make it vegetarian. Rolling up the lasagna noodles makes this so much better and I have no idea why!!! I tried so hard to think of a way to explain it but I can't, it just makes it better!!!

You'll need: 
1 large egg
1 (15oz) container of Ricotta Cheese
1/4 tsp Black Pepper
1/4 tsp Salt
1/4 cup fresh parsley (optional)
1 box of lasagna noodles (approx a dozen noodles)

1 onion, diced
1 medium Zucchini or 2 small, diced
1 red pepper, diced
5 small button mushrooms, sliced

1 cup Mozzarella Cheese (or more if you'd like), grated
1/3 cup Parmesan Cheese, grated

Marinara Sauce: You can either make your own using the following recipe, or use a store bought sauce (Trader Joes sells a really good marinara sauce). You'll need 2 jars of sauce if you like your lasagna saucy!!! We've made it both ways, with homemade sauce and with trader joes marinara sauce and it was really great either way!

Here's my recipe for marinara sauce:
1/4  cup Olive oil
2  large garlic cloves
2 teaspoons dried oregano   
1 28-ounce can diced tomatoes
1/2  teaspoon  Salt
1/2  teaspoon  freshly ground black pepper 
2  tablespoons fresh parsley
1 tsp chili pepper flakes 
1 teaspoon dried basil

Step 1: Boil water and cook lasagna noodles until they are flexible remove them from the water and lay out on some parchment paper (see here for a picture).  
Step 2: In a bowl combine ricotta cheese and egg with salt and pepper. Spread over lasagna noodles evenly. 
Step 3: Roll up lasagna noodles! 
Step 4: Start Marinara, Dice up all vegetable, and fry in pan until softened. Add ingredients for marinara sauce or jarred marinara sauce. Bring to a simmer for 5 minutes! 
Step 5: Scoop two big spoonfuls into the bottom of a 9 x 13 pan. Place rolled up lasagna noodles side by side in the pan. 
Step 6: Pour the rest of the sauce over the noodles and top with 1 cup (or more if you like) mozzarella cheese and 1/3 cup Parmesan cheese. 

Bake in a 350 degree oven for 30 minutes!!! 

This recipe makes a HUGE batch of delicious lasagna and I promise you won't even miss the meat!!!

6 comments:

  1. Sounds yummy! I don't understand about the rolling though. Do you roll them up like a burrito? And then lay them in the dish still rolled up? Sorry if I'm being stupid, I don't think I've had enough coffee this morning.

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  2. I make lasagna rolls too, with spinach. SO yummy and I like how it makes serving easier (instead of cutting out slices which gets messy). Yum!

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  3. Out of topic, not sure if its only me but I am getting a message that your website is unsafe. I closed the screen and try it again and did not get the error anymore.

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  4. What a great recipe, especially with the chilly months ahead of us. It's good to eat more vegetarian meals too, especially during the hibernation months. Stay cozy!!

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  5. Yum! We too are trying to eat more meatless dishes. This is one Mark would go for. Your marinara recipe is almost identical to mine!

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  6. just said this morning I wanted a healthy easy lassagna and you got it! thanks! Im gonna make tonight :)

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