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Meatless Lasagna

Page history last edited by Corey Larose 14 years, 2 months ago

Meatless Lasagna

i basically put this recipe together tonight. i had a craving for lasagna, and the kind my mom makes is SO plain and boring, so i decided to try something different. i have the recipe for the sauce, which before i decided to use it for lasagna only called for the butter, tomatoes and the onion. i thought to add all the other stuff myself. heck, there's even ricotta cheese in this...and although that's not surprising for most people, it's definitely not something my mom would throw in hers.

 

the sauce:

1 28oz can of crushed, unseasoned tomatoes

1 medium yellow onion, peeled and halved

2 cloves of crushed garlic

3 fresh basil leaves, finely chopped

1 half zucchini, grated

1 large carrot, peeled and grated

5 tbsps of unsalted butter

good pinch of salt

*you can replace the butter with margarine or olive oil if you wish, however it really does taste better with the butter.

 

add all ingredients into a medium sauce pan and keep at a constant simmer, adjusting the heat as needed. stirring occasionally. cook for 45 minutes.

discard the onion and the crushed garlic cloves.

 

to put the lasagna together:

9 no-boil lasagna noodles

1 300g package of mozzarella cheese, grated

1 475g container of ricotta cheese

*i wanted to add spinach to the cheese mixture, but i didn't have any. so if you do, i'd suggest throwing some in!

 

preheat the oven to 350f

 

in a bowl, mix half of the grated mozzarella with the whole container of ricotta, set aside. cover the bottom of your casserole dish with 1/3 of the pasta sauce, placing 3 noodles ontop. gently spread half of the cheese mixture on the noodles, and cover with another 1/3 of the pasta sauce. then add 3 more noodles, and the rest of the cheese mixture. cover with remaining noodles and pasta sauce. sprinkle the mozzarella over top. cover and bake for 45-50 minutes.

 

 

 

 

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