A Crafts Community For Craft Ideas & DIY Projects - Craftster.org
Help | About | Contact | Press | Advertise | Cookie Policy | Terms | Site Map
Welcome, Guest.
Please login or register.
December Announcement: It's time for our Eighth Annual Gingerbread Contest!  Craft and enter a project for a chance to win a prize!
Total Members: 314,849
Currently Running With Scissors:
234 Guests and 3 Users
Home Craftster Community Crafting Articles Craft Tutorials My Craftster Crafting Calendar City Guides Craft Shop

Pages: [1]
Jump to page:
  Show Images Only     Send this topic  |  Print  |  Bookmark  
Topic: Vegetable Lasagna (like mad good, I swears) WARNING: Food porn heavy!  (Read 3049 times)
Tags for this thread: vegetarian_holiday_food , lasagna , vegetarian  Add new tag
Share the love... Pin it Submit to reddit
daikon eklectik
Offline Offline

Posts: 1085
Joined: 20-Feb-2005

born of c-section: crafting her way out of womb

View Profile WWW available for personal swaps
« on: December 17, 2007 06:41:05 PM »

Stuff needed:

13X9 baking pan
32 oz ricotta cheese
4 cups of your favorite spaghetti sauce (I like chunky tomato, garlic and onion)
4 cups cheese (mixed Italian or mozzarella)
1-1/2 cup chopped zucchini
1-1/2 cup chopped yellow squash
1-1/2 cup mushrooms (I like to use baby bella or shiitake)
1 cup bell pepper (I used yellow!)
9 oz fresh spinach to make 1-1/2 cup of wilted spinach
I box no-boil lasagna noodles (I used barilla rolled flat noodles)
1/4-1/2 cup vegetable broth or water
one 14oz can of chopped tomato with garlic and oregano, drained

Spices used (season to taste) :

garlic salt
sea salt
crushed red pepper flakes

Notes: You can use any kind of vegetables really, just as long as you have about 5-7 cups of veggies more or less)


Take 32oz ricotta cheese, 1 cup shredded cheese, 1 tbl spoon nutmeg, 1 tsp cumin and mix together in a bowl. Set aside in refrigerator. (note: nutmeg does something magical to the cheese it sounds weird but be sure to add it)

On med-high heat saut zucchini, squash, mushrooms, bell pepper in a pan with olive oil and garlic for about 3-5mins. Add spices to taste. (I honestly can't give you a "how much to put in of each spice" as I tend to season by smell. I did NOT use the nutmeg or cumin powder with the veggies, and it was probably something like a handful of each spice... and only a shake of red pepper flakes). Transfer contents to a large bowl.

Wilt fresh spinach in same pan with some garlic and olive oil on med-high heat. Add a vegetable broth or water, and season to taste. (I tend not to add anything except a little salt and pepper to the spinach) Cook until all spinach is wilted (about 3 mins).

Add spinach to the bowl with the rest of the veggies and mix.

Preheat oven to 375 degrees.

Spray cooking pan with nonstick spray. (I usually spray and then wipe it with a paper towel so its even on the pan and not so oily. You can also take a paper tower w/ oil and coat the pan this way)

1. Take 1 cup of sauce and spread on the bottom of the pan.
2. Layer 4 sheets of noodles (overlapping). You may need to use more or less noodles, depending on what brand you buy. Also, you do not need them to completely cover the sides as they will EXPAND in the baking process. Its like magic.
3. Take half of your ricotta mixture and spread it on the first layer. Add 1 cup of sauce and 1 cup of shredded cheese.
4. Layer 4 sheets of noodles (more or less) overlapping.
5. Spread your entire veggie mixture on this layer, as even as possible. Now, I usually add the canned tomatoes on top of the veggie mixture instead of sauce. You could add sauce, tomatoes, or neither. Its really up to you. Make sure not to add excess liquids, as it could cause for majorly watery lasagna.
6. Layer noodles.
7. Spread remaining ricotta mixture, 1 cup of sauce, and 1 cup shredded cheese.
8. Layer noodles.
9. Add remaining sauce (or more if youre really saucy) and remaining shredded cheese.

Now, you can either cover the lasagna with foil and bake for 50-60 mins then leave it uncovered for 10-15 mins OR you could not cover the lasagna and bake for 60-75 mins. Not covering it makes for a crispy top. Its really up to you. Both ways are super yummy.

Let cool for a few mins and enjoy!

Now more food porn!

Veggie mixture in bowl

Veggie layer!

Ready for the oven...

All dones!!!

get some free coloring zines! http://tinyurl.com/colorzines
« Reply #1 on: December 17, 2007 07:41:26 PM »

Yum, I must make this! But I'd half it since my dad won't touch anything without meat in it...... men. Bookmarking it for later, thank you!
Offline Offline

Posts: 633
Joined: 12-Jul-2006

i wish i was on southpark

View Profile WWW
« Reply #2 on: December 17, 2007 07:53:09 PM »

« Reply #3 on: December 22, 2007 10:27:53 AM »

I look at this every time I troll the Veggie board, and it makes me hungry every time.

I'll have to make some when I get the chance. If I do, I'll have to tell you how it was :]
« Reply #4 on: December 22, 2007 12:40:21 PM »

That looks delicious! I'm always up for a good veggie lasagna recipe. Will have to try when the boyfriend gets home from christmas with the family. Thanks for sharing!

"They sicken of the calm, who know the storm" -Dorothy Parker


Threads you might like:
Pages: [1] Jump to page:
  Send this topic  |  Print  |  Bookmark  
Jump to:  

only results with images
include swap threads
advanced search

Latest Blog Articles
Handmade Holiday Gift Guide 2017: Elf on a Shelf Tutu
Handmade Holiday Gift Guide 2017: Recycled Sweater Quilt
Handmade Holiday Gift Guide 2017: Mini Heart Pinata

Support Craftster
Become a
Friend of Craftster

Buy Craftster Swag
Buy Craft Supplies

Craftster heartily thanks the following peeps...

Follow Craftster...

Powered by MySQL Powered by PHP Powered by SMF 1.1.11 | SMF © 2006-2009, Simple Machines LLC
SimplePortal 2.3.5 © 2008-2012, SimplePortal
Valid XHTML 1.0! Valid CSS!

Copyright ©2003-2017, Craftster.org an Internet Brands company.