Monday, January 16, 2012

Veggie Lasagna


I love lasagna!  Lasagna of all kinds.  Though I still haven't posted my basic lasagna, we've had gluten-free lasagna and Tex-Mex lasagna on the blog so far.  Now we have this version, which is a veggie lasagna, because we are trying our best to stick with Meatless Mondays.  The great thing about this lasagna is that you can put any veggies that you want in it.  I threw some eggplant, zucchini, and spinach in mine.  I also bought red peppers for it, but let's face it, sometimes I'm a little bit absent minded when I cook and I forgot all about the peppers.  I also give you another version of a basic tomato sauce - this time with a bit of red wine. 

Veggie Lasagna

2 tablespoons olive oil
2 cloves garlic, crushed and minced
1/2 cup red wine
2-28 ounce cans whole Roma tomatoes, crushed in a food processor
10 leaves basil
1/2 teaspoon salt
1 tablespoon sugar

Heat olive oil in a large pot.  Lightly sauté the garlic for 30 seconds.  Pour the wine into the pot and allow it to simmer for 2 minutes.  Add the crushed tomatoes, salt and some roughly torn basil.  Allow the sauce to simmer for 30 minutes.  You will end up with about 4 cups of sauce.  I used roughly half of the sauce and then saved the rest to make pizza.

1/2 large eggplant, sliced very thin
2 zucchini, sliced thin
18 lasagna noodles
1/2 cup pesto
1-1/4 cup low-fat Ricotta cheese
1 egg
Salt and pepper
2 cups baby spinach
2 cups part-skim mozzerella, shredded

Slice the eggplant into very thin slices, lay it in a single layer on a paper towel.  Sprinkle the eggplant with salt, and place another paper towel over top. Slice the zucchini into thin slices.

Bring a pot of salted water to a boil.  Once it has started to boil, add the lasagna and cook following the directions on the package.  Drain the noodles once they've cooked and rinse them with cold water so you can handle them. 

While the water is boiling, mix together pesto, ricotta, salt, pepper, and the egg.  

Once the noodles and sauce have cooked, begin assembling your lasagna.  Layer sauce, noodles, eggplant, cheese, sauce, noodles, ricotta mixture, zucchini, sauce, noodles, spinach, cheese, sauce, noodles, sauce, and cheese.  (Or any way you like!)

3 comments:

  1. This is something I really need to try! Our family is trying to incorporate more meatless meals into our diet, but my hubby states he has his limit on "rabbit food". This is the perfect way to show him that meatless does not mean salad only! Delicious healthy and hearty meal-great post!

    ReplyDelete
  2. Oh my God!
    Your blog is a delicatessen...
    Several delicious recipes.
    I wrote down several.
    I make this lasagna.
    I invite you to my blog...
    Kisses and kisses my dear.

    ReplyDelete

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