Wednesday, January 30, 2013

Vegetarian Lasagna

Vegetarian Lasagna
(8 servings)


2 tbsp. Olive Oil
8 oz. Fresh Mushrooms, sliced
1 clove Fresh Garlic, crushed
2/3 cup Yellow Onion, diced
1/8 tsp. Nutmeg
1 tsp. Dried Oregano
¼ tsp. Salt
¼ tsp. Black Pepper
10 oz. Frozen Chopped Spinach, thawed, squeezed & drained
1 lb. Frozen Chopped Broccoli, thawed & drained
1 lb. Ricotta Cheese
2 cups Mozzarella Cheese, shredded
¾ cup Parmesan Cheese, grated (divided)
4 cups Vegetarian Marinara Sauce
9-12 regular Lasagna Noodles, cooked & drained


In a large sauté pan over medium heat, add the oil followed by the mushrooms, garlic and onion.  Sauté mixture until softened.  Now add the nutmeg, oregano, salt and pepper and mix thoroughly.  Remove the pan from heat and stir in the spinach, broccoli, ricotta, mozzarella and ¼ cup of Parmesan cheese.  To assemble, spread bottom of a 9x13 baking dish with 1 cup of marinara sauce.  Add 3 or 4 noodles, overlapping if needed.  Top noodles with 1/3 of broccoli mixture.  Pour 1 cup of marinara sauce over mixture and sprinkle with 1/3 of remaining Parmesan cheese.  Repeat the layering twice – noodles, mixture, sauce and Parmesan cheese.  Cover lightly with foil and bake in a 350 degree pre-heated oven for 45 minutes or until center is hot.

Note:               You can make this dish a little healthier but using reduced-fat or low-fat cheeses and whole-wheat lasagna noodles.

Ideas for Future Efforts

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