Veggie Lasagne

Lasagne is an everything meal to me. You can put everything in it and it is appropriate for every occasion! There’s something about the edges, though! The crispy texture and slightly exaggerated flavor… I will seriously fight you for the corner! But, I digress. My sister, Traci was the first person to serve me lasagne with zucchini in it and it’s the only way I’ve ever made it. I decided to go a step further and go meatless. The layers of noodle and cheese are hearty enough without including the meat… trust me, it is never missed!

You can make this ahead if you like, freeze it before you bake it, then just thaw overnight in the fridge and bake for dinner! It’s a great pot luck dish and is enough to feed my family of four at least twice. The grand total is around fifteen bucks. You can’t beat that with a stick!

You will need the following:

  • 1 box lasagne noodles (You will use almost all of it… kind of annoying that it’s not perfectly suited for three layers in a 9×13 but whatareyagonnado?)
  • 3 medium zucchini, diced
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • A few sprigs oregano, leaves only or a Tbsp dried
  • 2 cans crushed tomatoes
  • 2 packed cups fresh spinach
  • 1 container ricotta cheese (you made sub with cottage cheese if you press out the excess liquid)
  • 3 cups mozzarella cheese, shredded
  • a palm full of fresh or dried parsley for garnish

Directions:

  1. Bring a large pot of salted water to a boil and add the noodles. Cook according to package directions.
  2. In a large skillet or sautee pan, begin cooking onions and garlic in a drizzle of olive oil. Once transparent, add the zucchini and the spinach. Stir it through. Add the tomatoes, stir and bring back to a simmer. Salt and pepper to taste and remove from heat.
  3. In a greased 9×13″ baking dish, cover the bottom with one layer of noodles. Next cover noodles with entire container of ricotta cheese, followed by another layer of noodles, followed by half the sauce topped with 1 cup of the mozzarella.
  4. Repeat layers (except ricotta) one more time and sprinkle with remaining cheese. Cover with foil and place into a 375 degree oven for 30 minutes. Remove foil and bake another 25 or until golden and bubbly. Let rest for 15 minutes before cutting.

Just a basic lasagne here, folks. We aren’t re-inventing the wheel, but its a good reminder of an old classic that can be done meatless. Continue to do your part for your health and the environment. Put the squeeze on unhealthy and hazardous meat manufacturing practices by simply eating a few meals a week meat free. Swearing Mom out.

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