Recipe: Vegeterian Lasagna

Because Bathing Suit Season is Never to Far Away:

After our bad-foods-leftover-binge over the past several days, Greg and I were looking for something other than meat to sink our teeth in too.

All week I have had a hankering for something Italian so I decided that tonight we would have a Vegetarian Lasagna feast.    

Growing up in a HUGE Italian family I know that the key to any Italian dish is the people you share it with and the wine you drink. 

My mom and her siblings along with Grandma and Grandpa, Nanny and Papa.  You think this is big you should see photos of all the cousins!

Well I’m on my first glass of Pinot Grigio and Greg’s on his second shot of Jack so here’s our Vegetarian Lasagna recipe to share with you!

INGREDIENTS:

1 lb. box of Lasagne

Sauce:

14 oz. can of Chunky Crushed Tomatoes

14 oz. of Tomato Sauce (We used Greg’s homemade sauce -- don’t worry we’ll share the recipe with you later)

2 Tbsp. of Olive oil

A splash of White Wine (Yeah, I said I was drinking)

1 medium sized Green Pepper

1 medium Onion

¾ lb. of Broccoli

1lb. of Fresh Spinach

7 cloves of Garlic

¼  cup of fresh basil

Oregano - (2) 6” stalks of freshly picked Oregano or 3 teaspoons of dry

** DO NOT SUBSTITUTUE ANY FRESH VEGETABLES WITH FROZEN . . . You’ll regret it

Ricotta Cheese Mix:

1 32 oz. Container of Part Skim Ricotta Cheese

2 Eggs

½ Cup of Parmesan Cheese

½ cup of Mozzarella Cheese

A Pinch of Oregano

A Pinch of Basil

Directions:

1.       Preheat Oven to 350 Degrees.

Sauce:

2.       Cut up Bell Peppers, Onions, Garlic and Broccoli

3.       Drizzle Olive Oil and White Wine into a Cast Iron Pan on MEDIUM heat.   Add Garlic and Onion and cook on medium for a 2 minutes.

4.       Add Peppers to Pan and stir constantly for 3 minutes.

5.       Add the Crushed Tomatoes and Tomato sauce to the pan.  Stir on occasion for 3 minutes .

6.       Add Broccoli to the sauce and stir to combine all ingredients. 

Ricotta Cheese:

7.       In a separate bowl add -- Ricotta Cheese, Eggs, Basil, Parmesan and Mozzarella.  (I like to leave a little Mozzarella and Parmesan on the side to add to the top at the end.

8.       Stir until all ingredients are blended thorughly.

The Meal:

9.       Cook Lasagne according to packaging (7-8 min hard boil), add a little olive oil and stir frequently to avoid sticking.

10.   Coat bottom of a 9x13 Casserole dish with a light layer of sauce.

11.   Lay down 3 to 4 pieces of Lasagne to cover the bottom of the dish

12.   Top with a 1/3 of the Ricotta Mix.  (I like to sprinkle more Mozzarella because I love cheese!)

                                                        Told you I was Drinking. Hehehe!

13.   Add a layer of Fresh Spinach.

14.   Top with 3 to 4 more pieces of Lasagne to cover the Ricotta and Spinach.

15.   Add the rest of the Ricotta.

16.   Layer with Fresh Spinach.

17.   Add about half of the Sauce that is left in the pan on top of the Spinach and Ricotta.  (Make sure to really cover the Spinach!)

18.   Add 3 to 4 more Lasagne to cover the pan.

19.   Add 1 cup of Spinach (Or more) to the pan with the sauce.  Stir to combine all ingredients.

20.   Add the Sauce to on top of the Lasagne.

21.    Lightly sprinkle a layer of cheese on to the top of the Lasagne

22.   Cook in the oven for 30 minutes or until top is golden.

Enjoy!  Greg and I both loved it and ate almost half the pan.  Definitely have leftovers for lunch tomorrow!

                                      You can tell which plate is Greg's and which is mine!

 

The VERDICT:

Greg and I both loved it.  Which says a lot for him since he is strictly a Carnivore.   The only thing I would do differently is add more spices to the cheese since  it tasted a little Bland for me.


Printable Vegetarian Lasagna Recipe can be found Here!

Do you have any suggestions on other meals?  What makes the perfect Lasagna for you?