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Topic: Vegetarian Lasagna  (Read 1106 times)
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cherry_blossom55
« on: January 18, 2011 10:52:31 AM »

Hey everyone! I threw this lasagna together last night to cut up and freeze so I had food to take to my studio classes with me. I've never made a lasagna before, but store-bought veggie lasagna is really not that good and really not that healthy, so I thought I'd give it a shot, and DAMN it turned out tasty! It's chock full of vegetables and tofu, making it highly nutritious, and given that it's lasagna, it's relatively low-fat too. Smiley

(I am SO sorry for the phone pictures, but my camera was dead and I needed to cut that baby up to freeze)



Please note: some of my measurements are estimates because this was a make-it-up-as-I-go,-whatever-looks-good kind of creation. The salt/pepper/spices are approximate guesses, and can be altered to taste anyway. The chopped vegetables is a complete guess. I think they were about equal with the sauce, but there could have been more vegetables than sauce. This is not particularly important anyway, add whatever amount of vegetables feels good to you! Everything else was measured.

1 package oven ready lasagna noodles
4 cups crushed canned tomatoes
2-3 cloves garlic, minced
1 med. Onion, diced
1-1  tbsp kosher salt (note KOSHER salt, I don't cook with regular table salt so I can't even guess how much of that you would use, but I know it's less!)
2 tsp ground black pepper
2 tsp chili flakes
2 tsp dried oregano
2-3 tbsp fresh minced parsley
4 tbsp (or a large splash) milk
4 cups diced assorted vegetables (I used red peppers, green peppers, carrots, broccoli, mushrooms)
2/3-3/4 package firm tofu, either crumbled or diced into 1cm cubes or smaller
2 cups shredded mozzarella
1 cup shredded cheddar

1.   Put crushed tomatoes into med-large saucepan and put on med-low heat. Add onions and garlic and stir to mix. Add salt, pepper, parsley, chili flakes, oregano and milk. Cover and let it do it's thing.

2.   While sauce is heating, chop vegetables and add them to the sauce in order of hardest to softest. (ie: I chooped carrots first and added them, then chopped and added peppers and broccoli. Carrots take the longest by far.) Allow to cook, covered, about 10 minutes while chopping soft ingredients like mushrooms and tofu.

3.   Preheat oven to 350oF

4.   Turn stovetop heat to low, add mushrooms and tofu, and 1 cups shredded cheese, stir to combine and cover.

5.   Lightly butter a 9x13 glass baking dish, then place near the pot of tomato mixture.

6.   Spoon an even layer of the hot tomato mixture into the bottom of the pan, then cover completely with 1 layer of lasagna noodles (do no pre-cook if they are oven-ready noodles!) repeat the layers until out of either sauce or noodles, and be sure to finish with a sauce layer on top. (I had 3 noodles left after 3 layers of noodles and 5 layers of sauce mixture).

7.   Top with remaining shredded cheese. Cover with tinfoil, and place in oven. Allow to bake for about 30 minutes covered, then remove foil and continue baking for about 15 minutes. After removing lasagna from oven, allow to sit 10 minutes to set and cool slightly. Cut and serve!





Thanks for reading! I hope you enjoy this recipe Smiley


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louhi
« Reply #1 on: January 18, 2011 11:42:45 AM »

This looks really delicious.  Thank you for the recipe! I really have to try it.
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buffalogirl
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« Reply #2 on: January 18, 2011 02:25:17 PM »

mmmm that sounds so wonderful...Wanna come over and cook that for us tonight ? lol...Can't remember the last time I had any form of Lasagna..
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robynsteiner
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« Reply #3 on: January 18, 2011 07:56:50 PM »

OMG! That looks delicious! I am a vegetarian of over 10 years and I never tire of a yummy new lasagna recipe! THanks for sharing...gonna whip one up this weekend!
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cherry_blossom55
« Reply #4 on: January 19, 2011 07:42:29 AM »

Thanks guys! And no problem for the recipe, if you try it out let me know how it goes! Smiley
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